*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross - In walk-in refrigerator raw shelled eggs were being stored over vegetables. In reach-in on service line raw fish was being stored above peaches, bamboo leaves, and shredded radish. PIC re-arranged all items so cross contamination would not occur. Refer to storage charts posted.
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 - Sushi rice in cooker was holding at 86*F. PIC said it had been there for less than two hours and they discard it within 4 hours. No written policy for time control was available and no times were recorded. Manager wrote time down for before rice was made to be discarded within 4 hours and PIC is creating a time control policy for sushi rice. If no policy is made sushi rice must be kept at 135*F or above or 41*F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Chlorine sanitizer bucket was hooked up to quat system at three compartment sink. Solution in sink and wiping cloth bucket was above 100 ppm. PIC diluted so that chlorine was between 50-100 ppm and will maintain.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.12, C: Cutting Surfaces - Cutting boards on line are heavily scored. PIC will grade so they are smooth and easily cleanable.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices - Establishment was using chlorine sanitizer but had no chlorine test strips. Left some for use until more are obtained.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager - No manager certification. Obtain prior to next routine 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.
