| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shelled eggs stored over RTE shrimp sauce and garlic on WI cooler shelf. CDI - PIC rearranges storage order. -1.5- |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shaved portions of shawarma and drippings from raw portions at 98F in container with cooked shawarma at 188F. PIC stated chicken will be cooled down and reheated to order. CDI - PIC cooked shawarma to above 165F before cooling. EHS advised PIC that undercooked chicken pout into the cooling process is non-continuous cooking and requires an approved procedure to ensure food safety. PIC stated chicken will be reheated. -1.5- |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date marked stuffed grape leaves for 10/21/2022. Per PIC, the date should have been 01/21. EHS asked if product has been frozen. PIC stated normal procedure is to cook, freeze, thaw and serve. EHS advised PIC to capture thaw date to ensure facility knows how many days are left for using the product. -0- |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed PIC Carlos unaware of the new TPHC form sent to PIC via email today. CDI - EHS went over information again with PIC and sent information to PIC again via email. Facility still has old procedures posted and PIC claims not to have received information from owner after last inspection. FILL OUT COMPLETELY AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS. REPEAT -1.5- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large batch of cooked chicken cooling on stove top at beginning of inspection at 84F. PIC stated this is for an order for 3:30P. EHS also observed tights lid in place on cooling diced tomatoes. CDI - EHS discussed proper cooling methods and chicken placed in walk in cooler to cool. Lid vented on diced tomatoes. THIS IS THE SECOND CONSECUTIVE INSPECTION WITH FULL POINT DEDUCTION FOR COOLING METHODS. CONTINUED NONCOMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. REPEAT -1- |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean linen stored directly on floor in hallway storage closet. -0- |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual dish washing in water at 98F. EHS checked detergent and no other temperature was specified. CDI - PIC refilled to above 110F. Per PIC, this facility keeps the same hot water all day. EHS advised PIC of the temperature requirement. -.5- |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on shared dumpster. REPEAT -.5- |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles down hall way near restroom and at kitchen entrance from hallway. Repair these tiles.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on brick wall at cooking area. Clean. -0- |