| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
Yes |
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 active managerial control over cooling and cold holding. |
| 3 |
0 |
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No |
Yes |
No |
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility without an employee health policy. CDI: EHS emailed documents. |
| 10 |
2 |
Handwashing sinks supplied & accessible |
No |
No |
Yes |
Yes |
No |
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf hand sink by walk in cooler and dish machine had issues with the paper towel dispenser. CDI: PIC fixed/restocked dispenser during inspection.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pitchers in hand sink by dish machine. CDI: items were removed. |
| 15 |
1.50 |
Food separated & protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw eggs being stored over shredded cheese in walk in cooler.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken being stored over raw beef and raw ground beef and ground sausage being stored over raw fish in walk in cooler.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cabbage and being stored over ready to eat taquitos and gorditas.
CDI: All storage order was rearranged. |
| 16 |
1.50 |
Food-contact surfaces: cleaned & sanitized |
No |
No |
Yes |
No |
No |
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 can opener with build up and one large pot, multiple metal pans and tomato strainers with food debris still on them when being stored as clean. CDI: PIC placed items to be rewashed. |
| 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 multiple tubs of cooked chicken, refried beans, and carnitas in walk in cooler above 41F. CDI: Items were voluntarily discarded. |
| 22 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
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 bottles of ranch and sour cream and salsa sitting ice bath above 41F. Observed raw beef in walk in cooler above 41F. guacamole in reach in above 41F. CDI: salsa, ranch, guacamole and sour cream were voluntarily discarded and raw beef was placed to cool down. |
| 24 |
1.50 |
Time as a Public Health Control; procedures & records |
No |
No |
Yes |
No |
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 facility holding salsa on the counter on time without any procedures available. CDI: Facility will use cold holding.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed facility holding salsa on time on the counter in the wait staff area. There were no time labels. CDI: PIC voluntarily discarded items. |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf.
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed Facility menu only have reminder and sunrise burrito with sunny side up egg with no asterisk
VR required within 10 days. |
| 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 large pans of cooked chicken, refried beans and carnitas stacked with lids. CDI: EHS discussed proper cooling methods. |
| 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 vacuum packaged grouper in walk in cooler thawed out. CDI: EHS discussed with PIC to cut or open the package when thawing. |
| 43 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in between prep unit and prep table. |
| 54 |
0 |
Garbage & refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug in cardboard dumpster in need of replacing. |