| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed some lack of control of kitchen based on improper cooling/use of cooling methods and equipment, knowledge of employee health policy and vomit and diarrhea plan, and lack of handwashing based on front hand sink not having paper towels and being dry and staff working upon arrival. CDI: EHS discussed ways to mitigate these issues with PIC. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Through discussion staff are not fully aware of employee health policy. CDI: EHS provided a poster in Spanish as well as links to the formal employee health policy document via email to PIC Jerry. Facility had only one of the posters in English. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the pre-written policy to PIC Jerry via email. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
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. Observed no papertowels at front handsink. CDI - PIC placed paper towels at hand sink. REPEAT VIOLATION
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. REPEAT VIOLATION
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. REPEAT VIOLATION
6-301.14 Post a handwash sign at each handsink. Observed no sign at handwashing sink in the back near prep sink. CDI: Sign provided by EHS. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food build up on thin probe thermometer stored on the hood. CDI: Thermometer cleaned. |
|
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 . Observed 2 full bus tubs of ground beef cooked yesterday still cooling at 52F from overnight in the walk in. CDI: Product voluntarily discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
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 soups from 10/28 and 11/8, ham and Swiss mixture form 11/8 and 2 bus tubs full of cooked chicken from 11/16 in walk in. CDI: Items voluntarily discarded. Observed employee label cooked onions, after discussing with employee that they were prepared yesterday, with today’s date. CDI: Onions properly dated. REPEAT VIOLATION
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 Cole slaw, cut whole head cabbage, and mozzarella with no date mark. CDI: Products dated for yesterday when they were prepared/opened. |
|
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 no written TPHC procedures for empanadas held on time or tomatillo sauce held on time. CDI: Procedures filled out during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 covered bus tubs of ground beef still cooling from yesterday. CDI: Product was voluntarily discarded. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of mozzarella in walk in and cases of dry goods stored on floor under shelving. Observed container of tea stored on floor with spout dispenser stored in contact with the floor of the walk in. REPEAT VIOLATION Facility does not have adequate storage space for amount food that is in facility. Additional racks/shelving or storage must be provided.
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed heads of cut cabbage stored directly on shelving in the reach in. Ensure all RTE foods are stored in cleanable containers. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles 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 cases of soufflé cups stored directly on the floor at the front counter. Provide additional shelving/racks for storage. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed empanadas being stored in black trash bags that are indicated as trash can liners only. Ensure food is only stored in food safe/food grade plastic bags. CDI: Facility immediately discontinued use of bags. Follow up compliance visit will occur. |
|
49
|
0
|
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 hood vent filters in need of cleaning. Observed food debris in bottom of blast chiller. Ensure more frequent cleaning. |