*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Handwashing sink utilized next to the prep station was not functioning and was being utilized to store items at the time of the inspection. Please have sink fixed prior to re-inspection 05/25/2017.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Whole Raw Shelled eggs were observed stored above pepperoni and Ready to Eat (RTE) pickles in the walk-in. Person in charge moved eggs to bottom shelf of the walk-in at the time of the inspection. Store items according to the provided separation and storage chart.
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
Observed tomato sauce hot held to 116*F. Sauce was voluntarily discarded. Hot held items shall be kept at 135*F.
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 a very large container of pizza sauce at 58*F next to the pizza making station. Per employees, the pizza sauce is generally removed from the cooler each time a pizza needs to be made. This sauce was on the counter for at least and hour and was voluntarily discarded. Please keep perishable items at 41*F. Alternative options for pizza sauce were discussed.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation
The written policy for time as a control in regards to the pizza was not available at the time of the inspection. Person in charge made a handwritten policy that will function as the written policy. Please make sure that a written policy is available for time as a control. Detailed sheet was provided.
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 re-inspection will occur for the hand sink 05/25/17.
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.
