| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC missing from beginning of the inspection.
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 no managerial control over risk factors in kitchen. Management needs to make a priority of managing handwashing, holding temperatures, cooling, employee health and prevent unauthorized staff to come enter kitchen. If it is not kitchen staff, food delivery person, or anyone pertaining to the facility they are not allowed to enter. |
| 2 |
1 |
Certified Food Protection Manager |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food protection certification. |
| 3 |
1 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed new employees that have recently joined location and no one has gone over health policy. Facility has employees sign agreement form for acknowledgment but not for everyone on staff. Ensure employees are aware of all food safety requirements prior to operating in the kitchen. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.15 Where to Wash (Pf). Observed employees wash hands at 3 comp sink. CDI hands rewashed.
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 without soap and water. CDI hands washed.
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 employee start work and put on gloves without washing hands. CDI hands washed. |
| 9 |
2 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed in Tortilleria side where pound packages are prepared, employee handling already cooked tortillas and packaging with bare hands. CDI tortillas in bin discarded and employee instructed to wash hands and put on gloves. |
| 10 |
1 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
No |
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cucumbers and employee coffee dumped in handsink and utensils stored in handsink in tortilleria area. CDI items removed. |
| 15 |
3 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed watermelon that was washed and sliced sitting on shelving without being covered. Repeat. |
| 16 |
3 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
Yes |
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 thermometer that was not cleaned between uses and used Lysol to wipe thermometer. CDI item cleaned at sink.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bowls plates and utensils stored with food debris and leftover sticker debris. CDI items moved to 3 comp for cleaning. Repeat
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed dishes that were actively washed in 3 comp sink with sanitizer basin at 0ppm. CDI employee came to teach new employee on issue and refilled sink to proper concentration. Repeat. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
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 chicken stock from the night before holding at 43F. CDI items discarded. Facility has made improvements with cooling but must ensure proper cooling methods followed with all employees. |
| 21 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 white rice, yellow rice, and mix ground beef holding in display case below 135F. Employee stated reach in case takes a while to heat up and food items placed inside unit prior to being fully warmed. Let unit warm up fully before use. Observed tamales that were in rice cooker below 135F. CDI items reheated. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
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 reach in unit closest to grill with ambient air of 46F and holding TCS items above 41F. CDI items discarded and unit emptied until repairs. |
| 23 |
0 |
Proper date marking & disposition |
No |
No |
No |
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 3 different types of chicharron, beef, and other prepared foods held over 7 days. CDI items discarded.
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 pickled Cole slaw, milk, tamales, salsa verde, salsa Rojas, chicken stock, an other TCS items not dated. Repeat. |
| 28 |
1 |
Toxic substances properly identified stored & used |
No |
No |
Yes |
No |
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed facility with raid container to handle pest issue. CDI container discarded. |
| 33 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 facility with chicken stock where ice wands and other methods used to cool product. CDI item discarded. Observed Chile rellenos and chicken empanadas are cooled on speed racks that are covered with plastic cover. Ensure items are cooled uncovered to ensure food product drops in temperatures. COvering food allows warm air to stay in food and not cool to 41F and below. Items prepared 2 days prior but was not used yet and has not left walk in. CDI items discarded. |
| 37 |
1 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed facility make corn tortillas and corn tortilla chips that are stored in front of tortilleria without labels. Tortillas chips missing ingredients and tortillas missing all label information. |
| 38 |
2 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen throughout inspection and dead one inside of raw meat in reach in unit. Facility states they have pest control come out twice a month. Suggest facility have pest control fumigate area to handle severe pest issues with flies and roaches.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in dry storage with gaps that can allow entry of pest and other contaminants. |
| 40 |
0 |
Personal cleanliness |
No |
No |
Yes |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling utensils and food without a hair restraint. |
| 47 |
0.50 |
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No |
Yes |
No |
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed raw chicken stored in thank you plastic bag in reach in freezer. CDI |
| 56 |
0 |
Meets ventilation & lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee drink and food stored on food prep counter with food for the facility in kitchen and tortilleria. |