*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Raw shell eggs were stored above ready-to-eat food items in reach-in cooler. Move eggs to bottom shelf.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Sanitizer could not be detected on final rinse of dishwash machine. Ensure final rinse provides a concentration of 50-100 ppm chlorine based sanitizer as measured by test strips. Utilize three compartment sink to wash, rinse and sanitize utensils until dishwasher is repaired.
Corrected At Time Of Inspection
24
Pasteurized foods used; prohibited foods not offered
PRIORITY VIOLATION-3-801.11(A), (B), (C), (E) and (G), P: Pasteurized Foods, Prohibited Re-Service, and Prohibited Food Raw shell eggs were being used to make meringue. In facilities serving a highly susceptible population, pasteurized eggs may only be used for meringue and eggs cooked to order. Raw shell eggs may only used for hard boiling or as an ingredient in baking mix for shelf-stable items such as muffins, cakes, brownies, etc.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. When pasteurized eggs are purchased, please send or e-mail copy of invoice to address provided on inspection report.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
