*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 - Observed employee on grill line with gloves on handle raw beef on a skewer and then use the same gloves to move pans, move items in the walk-in, etc. PIC will make sure that employees are properly washing hands and changing gloves between tasks once hands have become soiled.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision - No paper towels at hand wash sink at bar. PIC provided and will maintain.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods- - Observed raw chicken being cooked on grill. Employee pulled chicken off of grill and said it was done cooking. Chicken was only at 150*F. Employee placed chicken back on the grill and cooked to 165*F.
Corrected At Time Of Inspection
21
Proper date marking & disposition
SECOND OCCURRENCE; CONSECUTIVE
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition - Corned beef in walk-in was dated 8/2. PIC discarded and will make sure all TCS is kept for only 7 days.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence - Observed several living roaches near dish area. PIC provided pest control receipt from the past two weeks. PIC will have pest control out to treat prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [ 21], [3-501.18] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action.
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.
