| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep tables in kitchen and waitress area. Employee drinks must be stored in a separate area where they can not potentially contaminate food, clean utensils, or preparation surfaces. 0 pts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 3 hand washing sinks were stocked with paper towels but the battery operator dispenser was not working. CDI - PIC fixed hand washing sinks during inspection. REPEAT |
|
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 Raw chicken stored on shelf above cooked chicken in walk-in cooler. Raw eggs over cheese in other walk-in cooler. CDI - Raw chicken and eggs moved to bottom shelf. 0 pts. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Corn from a can was reheating on stove top at 100F at 2PM. Cook stated that the corn began reheating at 12PM. CDI - Corn discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Large pan of carnitas measured 45-46F in walk-in cooler. Cook stated that the carnitas began cooling last night. TCS foods must cool to 41F within 6 hours. CDI - Carnitas voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . All TCS foods in the walk-in cooler measured 43-48F. Walk-in cooler air temperature was 47F. Bottle of ranch measured 76F and was stored out of temperature control. Bottles of pastor salsa and salsa poblano measured 75F and were stored out of temperature control. Taquitos stored out of temperature control at 83F. Taquitos reheated to 165F. Salsas placed on TPHC and were discarded at 3PM. All TCS foods in walk-in cooler were discarded except the ones prepared this morning. VR - Verification required within 3 days that establishment’s walk-in cooler has been repaired. |
|
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 . Guajillo salsa (4-26) and chile relleno sauce (4-25) were past 7 days since preparation. TCS ready-to-eat foods must be discarded or used within 7 days of preparation. CDI - Salsas discarded. 0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of red cleaner not labeled. Label all toxic chemicals. CDI - PIC labeled container. // 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Jug of bleach stored on prep sink drain board and bottle of red cleaner stored on prep table. Store chemicals separately from preparation areas. CDI - PIC moved chemicals. 0 pts. |
|
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 . Portioned salsas and portioned sour cream cooling in upright cooler at 48F and 59F. Carnitas were cooled last night in deep metal pan in thick portion. Use equipment that is designed to rapidly cool TCS foods, such as the walk-in cooler or freezer. Use shallow pans or thin portions to cool TCS foods. CDI - Carnitas discarded and sour creams and salsas moved to walk-in cooler. REPEAT |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Fries slacking beside fryer measured 48F. Slacking food must be 41F or less or remain frozen. CDI - Fries moved to drawer cooler. //
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged raw grouper was completely thawed in walk-in cooler. Remove raw fish from vacuum packaging before thawing under refrigeration. |
|
42
|
1
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting avocados straight out of the shipping box. Wash fruits and vegetables prior to use, unless they come in pre-washed. REPEAT |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Replace torn gasket. 0 pts. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on shelf touching to-go trays. Do not store employee personal items where they can contaminate food, single-use/single-service articles, or clean utensils/equipment. 0 pts. |