*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
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding--- During the time of the inspection there were home fries sitting in a bowl above the fryer and chicken /French fries sitting in the fryer basket at 118*F The items were discarded.
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--- During the time of the inspection there was butter cold holding at 47*F in an ice bath on the expo line. The container was recently pulled from the cooler. Had the employee submerged the container to the rim in the ice. Spoke with the PIC about proper ice bathing methods.
During the time of the inspection there were leaf lett, cut tom, cut melons, yogurts, soup, coffee cream and milk cold holding at 60-64*F in the prep cooler on the expo line. All TCS items were pulled from the cooler. All items that were in the cooler longer then 4 hrs were discarded. All other item were placed in the walk-in cooler.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law---During the time of the inspection the dump sink on the line was not draining. There was a dark liquid sitting in the sink at the time of the inspection. The issue was corrected and the sink was draining at the time of the inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. 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.
