*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash... Employee put raw hamburger patty on grill with gloved hands and then touched the toasted bun, used tongs at the sandwich station to out pickle on plate, used salt and pepper shaker, and opened up refrigerator door. Once employee handles raw animal foods, they need to remove gloves and wash hands before handling equipment and utensils (preventing the spread of cross contamination). Buns were discarded, tongs were taken to dishwash area, and manager had employee wipe off salt and pepper shakers and refrigerator door. Employee was asked to wash hands and training was provided on the spot.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure... Employee put soap on hands, immediately rinsed off the soap, put more soap on hands and then lathered for 6 seconds before rinsing. Employee was asked to re-wash hands and lather with soap for 10-15 seconds before rinsing off hands.
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.... Cooked serrano peppers in hot holding unit at 110'F. Manager had employee discard the peppers. Ensure that all hot potentially hazardous foods are held at 135'F or above at all times.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) 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.
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.
