| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed salmon on the menu that is asterisked as cooked to order but no available parasite letters. CDi letters provided. |
|
15
|
0
|
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 shrimp and raw cod above sauce, ham jub, and RTE food. CDI items relocated.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping gloves on apron and continue food prep. CDI hands washed. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal pans that were stacked with leftover sticker debris contaminating each other. CDI pans pulled to be rewashed.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior chute of ice machine with leftover black debris. |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed queso that was reheated to 155F for catering order. CDI item placed back in thermalizer to finishing warming process. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken to be bagged for cooling go into bags at 78-89F. Before bagging items must be placed in bags atleast 135F before sealing. CDI items reheated before bagging process. Repeat. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed toppings ice been holding pickled onions, queso fresco, and micro greens above 41F. Items were discarded except raw meats. All items were placed on a 4 hour hold time for the unit. Stickers placed on unit state all TCS items must be discarded after 4 hours. Observed 5 bags of pork from 2 days before at 50F. PIC discarded product.
Observed flank steak that was chopped this morning and placed in reach in drawer at 46F. Facility must verify temperature is at 41F or below before storage after prep. Observed chili butter sitting on counter. Facility states they leave it out to make butter soft to squeeze out then place in prep top to hold above 41F. Avocado crema in tall squeeze bottle held above temperature. CDI items placed on temp TPHC
Observed bag sauce in walk in at 43F. Facility was cooling hot potatoes right below rack and raised temperature. CDI potatoes relocated and rack bag uncovered to drop temperature.
Observed avocado corn salad, corn pico, grilled pineapples, arugula, asparagus, and many other items on cold line above 41F. Items were prepared this morning and not cooled down fully before use for service. CDI items placed on time and to be discarded after 4 hours. Repeat. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pickles, grits, pickled onions, lettuce, tomatoe, flank steaks, curry sauce, and other RTE items on front line not dated when items prepared. CDI dates added. |
|
33
|
0.50
|
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 Observed containers of salad that were cooling in walk in while covered and stacked. CDI items uncovered. Observed avocado corn salsa, salad - chopped, grilled pineapple, and corn pico that was prepped but no one verified food temperatures to ensure product reached 41F or below before use. CDI items moved to walk in for cooling. Repeat.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility unable to spread out and cool all product in walk in and some cooling spilling into reach in units which do not drop temperatures adequately for cooling. Verification required. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees handling food while wearing a watch.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food on line without wearing a hair restraint. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of machine where it is in need of cleaning. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet nested. Separate to air dry. Repeat. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed drink machine ice chute soiled with debris and shelves for clean dishes in need of cleaning. |