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*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.

Grade
Priority Violation *
Cutting Edge Participant
D
2
Violation Description
Violation Comments
Correct By
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---This establishment has priority violations and there is no certified food manager certification. Manager was unable to answer foodborne illness questions. Educated PIC at time of inspection and "Feeling Sick?" sticker provided.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability---Handwashing sink in back area by warewashing sink had no soap available. Manager restocked at time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision---Handwashing sink by warewashing sink in back storage area had no paper towels available. Restroom used by employees also did not have paper towels available. Manager restocked at time of inspection.
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 in hot holding case: bbq wings, spicy wings, and buffalo wings with internal temperatures ranging from 116'F-127'F. PIC stated food had been there for 30 to 40 minutes and manager voluntarily discarded food (see embargo form). Please ensure to keep time/temperature control for safety food, hot holding 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 beef hot dogs, beef steak and cheese and chicken and Monterey jack taquitos with internal temperatures ranging from 53'F-55'F in small salsa bar cooler by soda machine. PIC stated food had been there since Saturday and food was discarded (see embargo form). Please ensure to keep time/temperature control for safety food, cold holding at 41'F or below.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment---Observed small salsa bar cooler unit where hot dogs and taquitos are stored with ambient temperature of 55'F. Please repair cooler so that it holds an ambient temperature of 41'F or below prior to reinspection.
Correct Prior To Reinspection
Inspection Comments

This establishment received a(n) D Grade and had 2 Priority, 4 Priority Foundation and 1 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Establishment was signed up for AMC class on 9/7/17. Core-2-102.12(A), C: Certified Food Protection Manager---This establishment does not have certified food protection manager certification. Please obtain prior to next routine 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.


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