*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 handling dirty dishes at dish machine went to handle clean dishes without washing hands between. Employee entering kitchen from outside went to glove up and handle food items/equipment without first washing hands. Employees were asked to wash hands and did so. Ensure that employees are properly washing hands when changing tasks and/or before handling food items.
Corrected At Time Of Inspection
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---Employee handling ready to eat foods (toasted bread/bagels) with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands and put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling-----Rehydrated hashrowns-59F cooling in walk in cooler at 1:30PM. Employee stated that hashbrowns were made (rehydrated) with warm water at 6AM and discarded-see embargo form. Ensure PHF/TCS foods are cooled within two hours from 135F to 70F and to 41F within a total of six hours.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence----Multiple flies throughout kitchen, ware wash, and storage areas. Ensure that pest control is performed.
Correct Prior To Reinspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use ---Icecream scoops stored in standing water water between uses. PIC removed scoops. Ensure that in use food/ice-dispensing utensils are properly stored between uses.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection.
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.
