| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 written plan and a link to the Spanish translated version: http://meck.co/FoodSafety |
|
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 Observed no paper towels at back hand washing sink. CDI: Towels provided. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatillos over ready to eat Cole slaw; raw tomatoes over mozzarella; and unwashed lettuce over various ready to eat foods. CDI: Items reorganized.
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 house made, TCS hot sauce still cooling from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall improvements made from previous inspections. EHS saw meats cooling in blast chiller. |
|
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 . Observed empanadas that were cooked yesterday in walk in cooler above 41F. CDI: Items rapidly cooled. EHS and PIC discussed that perhaps frequent door opening with the product being open on the speed rack could be affecting the temperatures. All other items cold holding in the walk in cooler were at or below 41F. EHS never observed cart of empanadas held out of the walk in. Ensure that empanadas remain at 41F and below at all times or are held on TPHC. Observed garlic in oil stored on shelf at room temperature. CDI: Product voluntarily discarded. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
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 tomatoes, Crema and lettuce held on time. CDI: Procedures filled out during inspection. REPEAT VIOLATION Previous violation corrected. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 container of house made TCS hot sauce still cooling from yesterday. CDI: Product was voluntarily discarded. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed empanadas stored in walk in cooler unable to maintain at 41F and below, likely due to high volume use of cooler. Ensure items are able to maintain temperature of 41F and below during storage. VERIFICATION REQUIRED |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored in bucket with some standing water and debris stored as clean. CDI: Knives washed. Observed ice wand stored directly on shelf in walk in freezer without protection of the food contact surface. Ensure wand is placed in a clean pan/on a clean tray or protected in some way so the food contact surface is not contaminated.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
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 build up on handles of equipment, particularly coolers. REPEAT VIOLATION Previous violation corrected. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed metal casing of spray arm damaged exposing hose part of sprayer. |