*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---- Employee grabbed raw beef chunks, placed on cook top, changed gloves, then proceeded to make a burrito. Employee removed gloves and washed hands before placing on new gloves. Hands must be properly washed when changed from working with raw animal foods to 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---- Handwashing sink found blocked by storage/prep table. Meat employee moved table to allow access to handwashing sink. Handwashing sink must be available in order to allow for proper handwashing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision--- No paper towels found at handwashing sink. Employee re-stocked paper towels from retail area. Paper towels and or hand dryer must be available at handwashing sink in order to allow for proper handwashing of employees.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---- Raw pork skins and stomachs found stored above cooked chicharrones in walk-in refrigerator in outside area. Chicharrones were moved over so that they were no longer under raw pork. All food must be stored based on cooking temperatures in order to prevent cross contamination.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---- No datemarks found for soup, barbacoa, cooked beef tongue, rice, salsas, and beans all cooked/prepared 1 day (24 hours) or 2 days prior. Employee placed proper datemarks on all food. Ready-To-Eat Time/Temperature Control for Safety Food must be datemarked in order to allow for proper disposition at 7 days.
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---- No time stamps found for chicharrones found in hot holding unit and outside on prep table, which were taken out at 9 am. No written policy available at establishment stating that time as a control is used for chicharrones. Employee discarded chicharrrones. Items that use time as a control must have time they were taken out of temperature control, there must be policy stating the establishment's process, and must only be kept 4 hours.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---- Grease and food debris found under cook tops in kitchen area. Fix prior to next routine inspection. Establishment must be cleaned with enough frequency in order to maintain it clean.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 4 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.No County legal action will result from this inspection. Discussed datemarking requirements, proper sanitizing levels, bacterial grow on TCS foods, and proper handwashing (when to wash and how to wash). Provided employees with storage, when to wash, and tcs foods handouts in Spanish. Conducted with RS # 781 A pattern of non-compliance for foodborne illness risk factor violation # [13], [3-302.11] 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. Establishment has construction going on in back area. Discussed plan review remodel permit requirement for any additions.
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.
