*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
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Cooked rice in rice cooker observed hot holding at 116*F. As per PIC, Rice are to be used for service today and was made about an hour ago. PIC reheated rice to 165*F. All TCS food products being held hot must be maintained at 135*F or above.)
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 cut cabbage at 65*F, bean sprout at 62*F in the bottom storage area of the cold holding prep table on the cook line. Per PIC, the above food items were taken out from the unit shortly during the cooking about 30 min ago. Informed person in charge that these items need to be cold held at 41'F or less at all times unless time as a temperature control is being utilized (4 hour max set out then discard, pending policy approval). PIC moved the above food items walk in refrigerator for fast cooling to 41*F at the time of the inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-206.11, P: Restricted Use Pesticides, Criteria. Observed spray container of pesticide at the back door in kitchen. Instructed PIC that pesticides shouldn’t be used in the establishment. Pest control must be conducted by a licensed pesticide applicator. PIC removed container from establishment at the time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Observed dumplings stored directly in non-food grade plastic bags in two door refrigerator at the back of the kitchen. Educated PIC to maintain all food items in food grade storage containers, bags or wraps. PIC removed the food item at time of inspection
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [20], [3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge, person in Charge declined the AMC intervention plan. Failure to correct repeat violations may result in legal action. No County legal action will result from this inspection. Note: provided Chinese handouts of legal process and TCS food.
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.
