*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 handle dirty dishes then handle clean cutting board then move to cook line, remove gloves and don new gloves for food prep with out first washing their hands. Cutting board was removed from service.
Employee was instructed to wash their hands (after becoming soiled through another task) prior to donning new gloves for food prep. Employee washed their hands.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking..
Temperature of chicken that was removed from the grill for plating was 158*F. Staff was instructed to cook raw chicken to at least 165*F. Chicken was returned to the grill and reached and internal temperature of 171*F.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling..
Temperature of cooked cheese being held in a deep, closed, plastic five galloon container in the walk in cooler with a date mark of 10.13.16. was 45*F. Per the kitchen manager, the item was cooked and placed in the cooler last night. Item was discarded.
Reviewed cooling methods.
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..
Temperature of the following items being held on the steam well were: beans 109*F and rice 127*F.
Manager was instructed to reheat items to 165*F and maintain foods for hot holding at or above 135*F.
Items were properly reheated.
Corrected At Time Of Inspection
Inspection Comments
No County legal action will result from this inspection. Due to the violations observed and / or the inability of the person in charge to demonstrate active managerial control, the Cutting Edge Verification Visit was changed to a Routine Inspection. This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program. This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. NOTE: this report was reviewed at time of inspection and a copy was provided via email. NOTE: Active Managerial Control Class and cooling information was provided via email.
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.
