*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----Observed employee beverage being stored directly above raw bacon in walk-in refrigerator. Employee removed beverage. Please keep employee drinks in designated area away from foods and in approved container with lid and straw.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Observed employee come into kitchen after being outside and touching his earphones and start rinsing dishes. Employee washed their hands. Please ensure to wash hands when entering kitchen from outdoors.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented---Observed bag of carrots that had visible mold on them. Employee discarded carrots (see embargo form). Please ensure to keep food safe and free of mold and discard food when moldy.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed bin of cooked potatoes from last night with internal temperature of 62F and pan of grits cooked earlier this morning at 83F. Person in charge was not sure what time the potatoes were cooked and the grits were cooked 3 hours prior. Reviewed cooling process with person in charge and he voluntarily discarded both items (see embargo form). Please ensure to cool down foods from 135F to 70F within the first 2 hours and 70F to 41F within the next 4 hours.
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---Observed pan of cut ham in walk-in cooler with internal temperature of 59F and bin of garlic in oil mixture made in house sitting on shelf above grill with internal temperature of 85F. Pan with deli meat placed on ice for cooling while employee was stocking food in walk-in since it is a small refrigerator. Garlic in oil mixture was discarded (see embargo form) since it had been out for more than 4 hours. Please ensure to keep time/temperature control for safety food at 41F or below.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Handout for code reference 2-501.11 given to person in charge. Provided handout for cooling of potentially hazardous foods and time as a public health control.
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.
