| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
1 |
PIC Present, demonstrates knowledge, & performs duties |
No |
No |
No |
No |
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no PIC on site, the manager knew very little about food safety. Due to the amount of handwashing, and risk violations PIC points were taken. |
| 8 |
2 |
Hands clean & properly washed |
No |
No |
Yes |
No |
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed FE go from grabbing raw chicken and beef, cooking them, then they went to the WIC and grabbed and tomatoe and was about to wash and cut it. CDI-EHS intervened and they stopped, washed hands, changed gloves, and discarded tomatoe. |
| 9 |
4 |
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
No |
No |
Yes |
Yes |
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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Upon entrance EHS observed 2 different employees cutting cilantro, touching tostadas, and making pico all without gloves. CDI-FE voluntarily discarded food. |
| 20 |
1.50 |
Proper cooling time & temperatures |
No |
No |
Yes |
Yes |
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 cooked oxtail in a large metal container covered at 46F, it was full enough to be over the brim. FE explained they made it yesterday. CDI-PIC voluntarily discarded. REPEAT. repeat points no taken due to it only being one item |
| 23 |
1.50 |
Proper date marking & disposition |
No |
No |
Yes |
No |
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 2 DM from 9/26 and 9/27. CDI-PIC voluntarily discarded. |
| 25 |
0.50 |
Consumer advisory provided for raw/ undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk, advosiry or disclosure on the menu for undercooked eggs, VR REQUIRED 10/17/2022. |
| 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 a can of raid in the kitchen. FE said they do not use it. FE also explained they do not have a pest control service. EHS strongly recommends they get one soon before there is an issue. CDI-PIC voluntarily discarded |
| 33 |
0 |
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 cooked oxtail in a large metal container covered at 46F, it was full enough to be over the brim. FE explained they made it yesterday. CDI-PIC voluntarily discarded. REPEAT. repeat points no taken due to it only being one item |
| 39 |
1 |
Contamination prevented during food preparation, storage & display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil, bags of rice, flour and sugar sitting on the floor in the office and out where the dry goods are kept.
3-307.11 Protect food from contamination sources not specifically noted by the code. Observed several packages of frozen chicken stored in to-go bags. EHS has spoke to PIC about this before and explained it has to be a clean, FCS container. |
| 43 |
0.50 |
In-use utensils: properly stored |
No |
No |
Yes |
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 3 knives stored beside the prep unit. CDI-EHS took aside to be W/R/S |