*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash: An employee failed to wash their hands prior to donning gloves after touching raw hamburger. The employee discarded the contaminated gloves, washed their hands and put on new gloves.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure: An employee failed to lather their hands for a minimum of 10 seconds. I demonstrated the correct procedure by wetting my hands, adding soap, working up lather for 20 seconds and then rinsing my hands in warm water. The employee then washed their hands again correctly.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities: The handwash sink servicing the warewashing area was blocked by pans and a ladder preventing access. The equipment and utensils were relocated freeing up the handsink for use.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces: The chlorine residual measured 0 ppm during the sanitation cycle of the mechanical dishwasher and the Manager was unable to repair dish washer during the inspection. The Manager will sanitize dishes in 3-compartment sink until the dish washer is repaired/replaced.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation: Dry cloths contaminated with food are being used to wipe down food contact surfaces.
Correct Prior To Next Routine Inspection
43
Single-use & single-service articles: properly stored and used
Core-4-904.11, C: Kitchenware and Tableware-Preventing Contamination; Single-Use/Single Service Items: Utensils are not stored for use handle up at the waitress station.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions: The wall and floor junctures throughout the kitchen are coated with a mixture of old food, dirt, and grease. Please clean prior to the next Routine Inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Note: RS 1061 present
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.
