| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
Yes |
No |
No |
2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival to inspection, no certified food protection manager available any the beginning of the inspection. Person in charge at a later time during the inspection. |
| 5 |
0.50 |
Procedures for responding to vomiting & diarrheal events |
No |
No |
No |
Yes |
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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- Handout was given during inspection by REHS. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members know when to wash their hands to the correct procedure and following up using a paper towel to turn off faucet to avoid recontamination. CDI- REHS educated team member on how to wash their hands. Team member washed hands after being asked by REHS. Continue to work with team members to carry out hand washing properly at the proper times.
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees wash hands for a total time of 4 seconds, not meeting hand washing required times. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in the front of house with bucket stored inside upon arrival to inspection.Observed hand washing sink in the back of house with a plate stored inside. Both items were removed during the inspection. Team members were briefed that hand washing sinks can only be used for the sole purpose of hand washing only. |
| 16 |
0 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
No |
No |
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up inside on the back wall. Recommended higher cleaning frequency. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items inside of the prep unit including lettuce, cabbage, pico de gallo, crema in a sauce bottle, crema in pan, salsa verde, shelled eggs, and salsa all above temperature threshold. Items above 45F were discarded during the inspection. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner and other cleaners stored above avocados during the inspection. Cleaners were reorganized during the inspection.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer placed inside of a secondary spray bottle without a label present to identify contents stored inside. CDI- Sanitizer bucket was labeled during the inspection. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety
Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed crema previously prepared in bulk sauce attempting to cool. Ensure that lids are vented and foods are broken down in to small enough portions to allow proper cooling. |
| 35 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef and chicken thawed at room temperature on plastic crate. Beef was moved to walk in cooler to complete thawing process. Chicken was moved to prep sink to thaw properly. Water was above 70F so ice was added to bring the temperature down. |
| 36 |
0.50 |
Thermometers provided & accurate |
No |
No |
No |
No |
No |
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf No ambient air thermometer present inside of prep unit in the front of the house. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bug inside of kitchen area. Be vigilant in efforts to further control the spread of pests. |
| 40 |
1 |
Personal cleanliness |
No |
No |
Yes |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hats/hairnets shall be worn by anyone engaging in the preparation of foods. Upon arrival observed team member preparing foods without hats/hairnets present. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals. Observed prep unit holding a temperature of 54F. Repair as needed. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
Yes |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. Keep dumpster lids and doors closed to prevent a possible harborage or attraction of pests. |
| 55 |
0 |
Physical facilities installed, maintained & clean |
No |
No |
No |
No |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup left attached to walls in some areas |
| 56 |
0.50 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses on prep units and dry storage areas during the inspection. Ensure that emplouyyes have a dedicated area where employee storage for their items occurs. |