*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
08
Adequate hand washing facilities supplied & accessible
SECOND OCCURRENCE; CONSECUTIVE
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance - Spatula was being stored in hand wash sink across from walk-in. PIC removed and will make sure employees are using hand wash sinks only for hand washing.
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 - Cooked onions on tray on counter for assembling pizzas was at 73*F. Item had been there for several hours. Cheese, veggie, and meat pizzas were between 75-77*F. PIC said they are only kept for one hour before being discarded, but time control policy is not available. PIC is creating a written time control policy for pizzas and cooked onions left on the counter. Otherwise keep hot foods 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 - Marinara sauce, mozzarella cheese, cooked onions, canned red peppers, cut tomatoes, garlic sauce were all in top part of prep unit holding between 46-58*F. Unit was holding at 41*F below. All items were out less than two hours and were moved to walk-in where they began to obtain 41*F. Maintain.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition - In walk-in refrigerator garlic sauce dated 11/10, lime chicken dated 11/5 and 11/11, thai chicken dated 11/11, and caramelized onions dated 11/14 were all past 7 day discard date. PIC discarded items and will make sure all TCS items are discarded within 7 days.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking - In walk-in refrigerator a large container of cut cooked chicken made the previous weekend was not dated. PIC placed date on item and will make sure all TCS items kept longer than 24 hours are date marked to be discarded.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination - Pizza trays that pizzas are cooked on are being thrown directly onto the ground once pizzas are done being cooked. PIC will make sure that all food contact equipment are stored at least six inches off the ground.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Provided time control guidance document.
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.
