*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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented-----Severely rotten potatoes in bags on counter area. PIC discarded-see embargo form. Discard food items as necessary and use first in, first out.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition----Bologna, ham, and multiple packages of turkey deli meat items without date marks in reach in cooler. Kitchen staff stated that they were unsure when items were opened and discarded-see embargo form. Ensure that ready to eat PHF/TCS foods are properly date marked.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage-----Chemicals stored directly on and over open paper plates and napkins in storage area. PIC relocated chemical. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, linens, and single service items.
Priority Foundation-7-101.11, Pf: Identifying Information, Prominence-Original Containers-----Chemicals in spray bottles below sink without label or identifying information. Manager stated that label would be provided. Ensure that toxic materials are properly labeled.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-203.13, C: Service Sink---Mop sink with excess sand in sink. Remove excess sand and debris from sink.
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained---Mop sink missing facets. Ensure that the system is repaired properly and maintained in good repair.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---Walls in kitchen next to stove, in storage, and warewash areas with excess old food debris/soil residue present. Ensure that physical facility is cleaned as frequently as necessary and/or not cleaned during periods when the least amount of food is exposed.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection.
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.
