*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
Observed employee wash hands and then clean sink using paper towels. The employee then proceed to plate food. Inspector informed employee not to clean sink after washing hands. Employee re-washed hands.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection
Observed the deli slicer located immediately next to the mop sink within the splash zone. Install a splash guard on the mop sink.
Correct Prior To Next Routine Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed various spoons and utensils soiled with organic debris. Manager had employee rewash the equipment.
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 sticky rice pudding at 122*F in the steam table. Per manager rice was properly reheated in the morning, and then hot held in the steam table. Manager discarded rice.
Observed small amounts of fried pork belly and fried fish in the hot holding cabinet at 115*F. Manager discarded meat items.
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 bucket of cooked beef at 47*F and a container of shrimp sauce at 47*F stored at the bottom of the reach-in refrigerator. The beef was prepared 2 days ago, and the shrimp was prepared last night. The manager set foods aside for use at home. Inspector embargoed foods.
Note: the top 2 shelves were overloaded with produce and other cooked foods. Refrigeration is not making it to the lower shelf. Manager will restock to allow air flow. Inspector will return next Tuesday to verify.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed the reach-in refrigerator not hold below 41*F for all shelves. A reinspection will be conducted to verify that the refrigerator holding below 41*F at all shelves.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 Core violations on this inspection. A reinspection will be conducted next Tuesday. Ensure the hot holding unit is fully functional and the reach-in refrigerator is also fully functional. Core-2-102.12(A), C: Certified Food Protection Manager: Manager Certification has expired. Sign-up for current manager certification by reinspection. A pattern of non-compliance has developed for Priority violation # [19], [PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding], which has been noted during this inspection and 3 previous inspections. Due to the violations noted on this inspection report, County legal action may 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.
