| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC without knowledge of foodborne illnesses, symptoms, and when to report required symptoms. Observed no employee health signage or information in establishment. CDI - PIC was corrected through instruction and employee health signage was given to PIC. -REPEAT- -1 point-
For more information on employee health policy, please visit: http://meck.co/FoodSafety |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0.5 points-
For more information please visit: http://meck.co/FoodSafety |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink near kitchen entrance. CDI - Soap was provided. -0 points- |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed metal pan of lettuce stored in reach in cooler that was brown in color and without date marking. CDI - PIC discarded lettuce. -1 point- |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over and inside same container as ready to eat hot dogs and ham at small reach in cooler on cook line. CDI - Storage order was corrected. -REPEAT- -3 points-
For more information on food storage order please visit: http://meck.co/FoodSafety |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed container of chlorine sanitizer empty at mechanical dish machine. Establishment was not using mechanical dish machine during inspection. CDI - Container of chlorine sanitizer was replaced at mechanical dish machine. -0 points-
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, pico de gallo, sliced tomatoes, and lettuce in flip top cooler holding at temperatures between 46F and 51F. All items were placed in flip top cooler prior to lunch service. CDI - Flip top cooler lid was closed and PIC was advised to hold items on TPHC. PIC was also advised to cool sliced and diced tomatoes to 41F or below before placing in flip top cooler. -REPEAT- -1.5 points-
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 . |
|
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 Observed lettuce stored in reach in cooler without date mark. Observed container of cooked rice, prepared today, labeled as "onions" with a date mark of 3/24. Observed container of peas and carrots with a label naming contents to be "chorizo" with a date mark of 3/24. Observed metal pan of barbacoa with a date mark of 3/22, metal pan of cooked tomatillos with a date mark of 3/19, and metal pan of carnitas without date mark stored in walk in cooler. CDI - All items with time/temperature window expiration in walk in cooler were discarded. Cooked rice was labeled with correct name of contents and date of preparation. Container of peas and carrots were discarded. -REPEAT- -1.5 points-
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 . |
|
33
|
0.50
|
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
Observed tightly covered containers of three types of salsa cooling in walk in cooler. Salsa is prepared in large batches, placed in plastic Cambro containers, and cooled in walk in cooler. CDI - Lids were removed from salsas to allow cold air to circulate in and around food product. PIC has been advised to uncover all food undergoing cooling and to use walk in freezer to rapidly cool food to 41F or less. -REPEAT- -0.5 points-
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 . |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips in establishment. Establishment uses DDBSA sanitizer at three compartment sink and chlorine sanitizer at mechanical dish machine. A verification is scheduled by 4/7/2023 to determine if establishment is in compliance. -0.5 points- |