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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC placed paper towels at hand sink. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. Provide soap at each hand washing sink. CDI - PIC placed soap at sink. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand washing sinks blocked by carts at start of inspection. Maintain access to hand washing sink. CDI - Carts moved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 . Empanadas on speed rack measured 74-86F. PIC stated empanadas are held for 4 hours and placed back in cooler. Sauce made with tomatillos held at front of establishment out of temperature control and measured 60F. CDI - EHS consulted with PIC and establishment will place the sauce and empanadas for the lunch rush on time as a public health control and these items will be discarded if any remain at the 4 hour mark. EHS e-mailed PIC TPHC form. Empanadas on speed rack moved to freezer and were below 41F by end of inspection as they were prepared this morning. Time sticker placed on sauce and will be discarded 4 hours from opening. |
|
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 . Container of cooked peppers was opened from can on 8-25 and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of preparation or the day the commercial package was opened. CDI - Peppers discarded. 0 pts. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Disinfectant bottle observed on shelf above olive oil. Store toxic chemicals separately from food. CDI - Bottle moved to chemical storage area. 0 pts. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in establishment during inspection. Flies were landing on empanadas while an employee was preparing them. Empanadas that flies landed on were discarded. Contact pest control for fly solutions. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by the code. Small fly landed on empanada while employee was preparing it. CDI - Empanada discarded. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 boxes of raw meat stored on floor in walk-in cooler. Store at least 6 inches off the floor. 0 pts. |
|
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. 1 food employee wearing a watch while preparing food. 0 pts. |
|
56
|
0.50
|
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. Employee hat and shirt observed sitting on top of pan liners. Purse observed on clean utensil shelf. Jackets observed sitting on top of bags of dried peppers on shelf. Store employee personal items in a separate location where they can’t contaminate food, single-use/single-service articles, or clean utensils. |
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