*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. Quat sanitizer measured less than 100 ppm. Internal temperature of water measured above 110 Deg. F. Discussed proper water temperature for preparation of quat sanitizer and concentration parameters per the manufacturer requirements (prepare with luke warm water) with manager. Manager emptied sanitizer at 3 compartment sink and refilled with cold- luke warm water. Quat sanitizer measured at 200 ppm at time of inspection.
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. Cheese in hot holding dispenser measured at 115- 130 Deg. F. Manager and inspector tried several pumps and cheese would not reach 135 Deg. F. for proper hot holding. Per manager, cheese in unit for over 24 hours. Discussed hot holding requirements with manager. Manager discarded cheese and will turn off unit until new unit is provided or current unit is repaired at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Large plastic slotted container of raw chicken wings in large plastic tub with ice by fryer. Internal temperature of chicken measured at 48-58 Deg. F. Per manager and staff, chicken left out during lunch for 1 hour prior to inspection. Discussed cold holding requirements and agreement from Risk Control Plan inspection and from last routine inspection on 10/26 that all TCS foods would be maintained at 41 Deg. F. or less with the option for the manager to provide a written time as a control policy and corresponding labeling system. Manager will use time as a control with 3 hour discard at time of inspection. 4th consecutive repeat violation.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. Large container of cooked french fries on counter at room temperature. Per manager, time as a control is being used with 4 hour discard. Manager provided small notepad with time food placed out on counter and time of discard. Discussed time as a control requirements and proper labeling of french fries with manager. Inspector aided manager with times on notepad and written time as a control policy. Manager will send inspector new written policy prior to re-inspection 11/23/16.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Black rubber attachment to potato chopper is heavily worn with cracks and shelving units in walk-in cooler are rusted. Provide all equipment smooth and easily cleanable.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Chemical dispensing hose connected downstream from a backflow prevention device at mop sink. New AVB attached to faucet under 3 compartment sink with sprayer nozzle attached. Instructed manager and staff to avoid cross-connections where backflow protection is present and remove chemical hose at mop sink and hose or sprayer nozzle under 3 compartment sink when not actively spraying water or using the chemical. Discussed option to use quick-release attachment at hose. Manager removed both hoses at time of inspection. 3rd consecutive repeat violation.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for Priority violation #20 PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding has been noted during this inspection. The manager and one staff member attended the Department’s Active Managerial Control Class on Nov. 15th. Re-Inspection 11/23/16. Due to the violations of this inspection report, legal action may result.
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.
