| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.14 Post a handwash sign at each handsink. Hand washing signs shall be provided at each hand washing sink notifying food service employees to wash their hands. Hand wash sign missing at hand washing sink by the dish area. CDI- A hand wash sign was provided at the end of the inspection by the REHS.
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed a bowl in the hand wash sink at the entrance of the kitchen. CDI- Pic removed bowl during the inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some metal pans and lids on air drying shelves. CDI- Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Ensure that dishes are getting thoroughly cleaned to remove build up from previous uses so that dishes are cleaned to sight and touch. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed a prep unit recently repaired within the last two hours holding foods such as crema(57F), lettuce(47), tomatoes(45F) and pico de gallo(45F). CDI- Items were moved to walk in cooler to cool below temperature threshold with the exception of crema which was discarded voluntarily by PIC. Observed pullout drawers under grill holding beef at 45F. This unit was currently being repaired.
3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs inside of the prep unit at 47F. |
|
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 . Ready to eat foods shall only be kept for 7 days total with he first dating being the preparation date. Observed pork skin dated 3.8 22 Observed a pastelitos among other items with dates listed 3/10. CDI- Foods discarded during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed recently chopped lettuce placed directly inside of prep unit to cool. Prep units cannot be used to cool as they're in consistently in constant use. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon entering the walk in cooler and freezer, observed food stored(red snapper & broccoli) on the ground. Ensure that food is stored on shelves at least 6 inches off the ground. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed peppers sliced with labels still attached. Observed avocados inside of the prep unit with labels still left attached. Ensure that team members ae actively washing fruits and Vgeetables., |
|
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 some dishes on air drying shelves wet and tightly stacked. Food establishment shall implement pyramid style stacking method to prevent air drying issues. |
|
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 both dumpster doors and lid left open during the inspection. Be vigilant in efforts in controlling the avoid attraction or possible harborage.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove trash build up from behind the restaurant. |