*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
Employee touching chemicals and then changed gloves to begin food preparation washing hands. Employee also used restroom and did not wash their hands again when re-entering kitchen and beginning food preparation. Both employees washed hands when instructed. Ensure hands are washed in between tasks and hands are washed when re-entering kitchen after using restroom.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods
Employee grabbed cooked pork and began cutting it for a customer with no gloves on. Person in charge washed hands and put on gloves when instructed. Ensure gloves are always used when handling ready to eat items.
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
In prep table raw chicken stored behind beef. Person in charge moved food items so beef would not be contaminated when taking out chicken for cooking.
In the walk-in refrigerator items were disorganized. Raw beef and ready to eat items stored below hanging ducks. Beef and ready to eat foods were moved. Hanging duck was also close to touching half cooked hanging pork. Items were moved to remove risk of contamination. Raw chicken stored above raw beef. Raw fish, beef, and chicken were also all stored on the same level. Employees were educated about food storage and items were moved 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
BBQ chicken wings hot holding at 104 deg F. curry chicken at 108 degrees F.. Cooked duck and pork at 106 degrees F.. Per employees all items were cooked within last 2 hours. Items were reheated to 165 degrees F.. Ensure all Time/temperature control for safety foods are hot held above 135 degrees F., or a time as a control policy is in place. Chinese liaison will return to help create a time as a control policy.
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
Cooked boba sitting on table at 76 degrees F. Per employee boba sits on counter until it is sold. Ensure cooked food products are cold held at 41 degrees F. or below, or are part of a time as a control policy. Boba was added to a temporary time as a control log. Chinese liaison will return to create official time as a control policy.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Ch. VII Reg. 4-5- department issued manager card requirement not met. Obtain Food Manager's Card within 90 days. No County legal action will result from this inspection. Inspection Conducted with RS #1191
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.
