*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
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 - Observed employee using bare hands to cut lemons for drinks. Also observed ready-to-eat sushi fish being cut/handled with bare hands. PIC will educate all employees about using gloves or utensils on ready to eat foods.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance - Hand wash sink in back kitchen was blocked by boxes. PIC moved boxes and will keep hand wash sinks accessible at all times.
Corrected At Time Of Inspection
13
Food separated & protected
SECOND OCCURRENCE; CONSECUTIVE
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - In walk-in refrigerator raw fish was being stored over miso, vegetables, and vegetable pot stickers. PIC re-arranged so that cross contamination would not occur. Refer to storage charts posted.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
SECOND OCCURRENCE; CONSECUTIVE
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Chlorine sanitizer in three compartment sink was well above 100 ppm. PIC adjusted the dispenser so that it would read between 50-100 ppm.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices - Establishment uses chlorine sanitizer but had no chlorine test strips. Provided 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, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [13 & 26], [3-302.11 (A1-2) & 7-204.11] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action.
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.
