*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
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection
Raw shrimp thawing in metal containers located above pre-portioned sauce packets and sealed drinks in walk-in. Had person in charge move raw fish to rack next to beef and above chicken. Ensure food is stored to reduce risk of contamination.
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
Garlic in oil at 72 degrees F and person in charge stated it had been out for 3 hours. The container it came from stated it must be refrigerated after opening. Person in charge discarded garlic. Person in charge said they will either pre-portion garlic and keep it refrigerated and just take out what they need per order, or will keep garlic container in an ice bath.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use
Spray bottle of bleach next to mop sink in kitchen over 500ppm causing bleach strip to flash purple and bleach out. Person in charge emptied spray bottle. Ensure bleach is between 50-100ppm.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment
Reach in refrigerator near cash registers had an ambient air temperature of 51 degrees F. Refrigerator also had an excessive amount of condensation dripping into plastic container employees had placed in unit. Unit mainly only has drinks so employee moved the 2 side salads in the unit to the walk-in refrigerator (they had just be placed in unit so had not raised in temperature). Repair and maintain unit so it is in good repair, and to cold hold foods at proper temperature of 41 degrees F. Do not store TCS foods in unit until it can cold hold at 41 degrees F or below.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Leaking faucet in 3-comapartment sink. Per person in charge it was fixed, but has started leaking again. Women's restroom faucet also comes off when trying to turn on faucet. Fix and maintain prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 0 Priority Foundation and 4 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-- REPEAT No certified food manager documentation. Manager said hers expired. Manager was able to answer food safety questions. Obtain prior to next routine 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.
