| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
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 poor oversight of cooling, cold holding, and date marking by PIC. EHS advised PIC to create a schedule and organize check list for PIC to utilize. EHS educated PIC on food operator resources. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer concentration at 0 ppm. PIC called technician for service. Technician arrived during inspection for repair. Observed concentration at 100ppm by end of inspection.
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 soiled utensil stored as clean. CDI, items removed for Wash/Rinse/Sanitize. |
| 20 |
3 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
No |
Repeat: 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 sopa de mariscos cold holding above 41F after cooling overnight. CDI, item discarded by PIC. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
Repeat: 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 TCS foods at prep top and prep reach in cold holding above 41F. Observed ambient temperature of 44F at prep cooler. CDI, tomato and Queso discarded by PIC, all other items placed on time. Technician arrived during inspection for repair. Observed ambient temperature of 40F by end of inspection. Verification required. |
| 23 |
3 |
Proper date marking & disposition |
No |
No |
No |
Yes |
Yes |
Repeat: 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 no date mark on salsas, cooked chicken, cooked tripe, chicken stew, and barbacoa. Employee states she is still in training and did not know about date marking foods. PIC confirmed employee status and said prior employee did not share knowledge with new employee. Employee states TCS foods were cooked on Wednesday. CDI, items date marked. EHS advised PIC to train new staff on date marking.
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 salsa verde and Roja with date mark of 7/20. CDI, items discarded by PIC. |
| 33 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
Repeat: 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 sopa de mariscos cooling in covered tall container. PIC states there was no active stirring and monitoring during cooling. CDI, items discarded by PIC. |
| 35 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia filet thawing in reduced oxygen packaging. CDI, tilapia removed from ROP. |
| 38 |
0 |
Insects & rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open during inspection. EHS advised PIC to keep back door close to avoid attracting pests. |
| 39 |
0 |
Contamination prevented during food preparation, storage & display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of cooked beans stored on floor at WIC. CDI, items placed on shelf. |
| 44 |
0 |
Utensils, equipment & linens: properly stored, dried & handled |
No |
No |
Yes |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI, items separated to facilitate air drying. |
| 53 |
0 |
Toilet facilities: properly constructed, supplied & cleaned |
No |
No |
No |
No |
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at men’s restroom. Need cleaning. |