*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco: Plate of ribs with sauce on them on plate in walk-in refrigerator resting on top of large container of cooked ribs without sauce. Per person in charge the ribs were an employee's lunch. Ribs were removed from walk-in refrigerator and discarded at time of inspection.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision: No paper towels in employee bathroom. Person in charge provided paper towels for bathroom at time of inspection. Ensure employee hand drying provision is available at all hand wash sinks.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination: Raw chicken stored above cooked and raw shrimp in walk-in refrigerator, raw chicken stored above raw fish in walk-in refrigerator. Person in charge moved raw chicken beneath shrimp and fish at time of inspection. Store all raw food items according to minimum cooking temperature to prevent contamination.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Buildup of food debris on 10-12 knives stored on magnetic strips, magnetic strips, food slicer, scoops stored in dry ingredients (i.e. sugar, flour, cornstarch) throughout kitchen and can opener. Employee washed, rinsed and sanitized all of the above listed food contact surfaces at time of inspection. Buildup of debris hanging from shelving in walk-in refrigerator. Spoke with person in charge about cleaning shelving prior to re-inspection. Maintain all food contact surfaces clean to sight and touch.
Correct Prior To Reinspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers: Buckets of chlorine sanitizer used in kitchen area were not marked, containers previously held food products. Same buckets were being used to store sauces, food items and dry ingredients. Person in charge labeled all sanitizer buckets at time of inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.12, C: Food Storage, Prohibited Areas: Three large boxes of cooking oil stored in employee bathroom in kitchen area. Person in charge removed oil and other food storage items from bathroom at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable: Cracked metal scoop stored in sugar bucket, spatula missing handle on magnetic strip, two knives in use with tape wrapped around grips and between the blade and the handle and homemade meat tenderizer (piece of wood with nails through it) in ware washing area. These items are no longer smooth and easily cleanable. All items were discarded at time of inspection. Ensure all food contact surfaces are smooth and easily cleanable.
Corrected At Time Of Inspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Priority Foundation-6-302.11, Pf: Toilet Tissue, Availability: No toilet paper in employee bathroom. Person in charge provided toilet paper for bathroom at time of inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions: Buildup of oil and debris in the following areas: along side of fryers under hood, on soap dispenser at hand wash sink next to main grill, and on fan located next to hand wash sink by main grill. Clean all areas frequently enough to maintain clean.
Inspection Comments
This establishment received a(n) D Grade and had 1 Priority, 5 Priority Foundation and 4 Core violations on this inspection. Spoke with operator about having Chinese liaison provide any translation that may be needed and provided operator with contact information. 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.
