*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods
Observed the person in charge (PIC) handle lettuce and tomatoes with her bare hands. Discussed the importance of limiting bare hand contact with ready to eat food items. PIC discarded lettuce and tomatoes, washed her hands and used gloves.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed several packages of raw ground pork stored above unprocessed pork inside of the walk in cooler. Reviewed the MCESD issued food storage chart and discussed the importance of storing food items in a way that eliminates the risk of cross contamination. The person in charge relocated food items to an acceptable location.
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
The chlorine test strip indicate no detectable concentration of chlorine was being dispensed from the warewashing machine. The person in charge primed the sanitizer pump and resolved the issue. Discussed the importance of checking the sanitizer concentration at regular intervals to identify problems and take action right away.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed a large baking sheet of cooked hamburger patties left unattended on the prep table 90F. Embargoed. Discussed the importance of limiting the exposure of TCS foods to the the danger zone.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 0 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.
