*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
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding.. Observed pork on hot holding with an internal temperature of 127*F. The manager indicated that the pork had been at the steamer for 1hr. Instructed the manager to reheat the pork to 165*F and then hot hold at 135*F. Always ensure that TCS food items for hot holding are maintained 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 (TCS) Food, Cold Holding... Observed TCS food items at the sandwich prep table located at the main cooking area with improper cold holding temperature. The TCS items were; pico de gallo, salsa, and lettuce with a temperature range of between 45-47*F. The manager indicated that the TCS food items had been at the sandwich prep table for about 2hrs. Instructed the manager to take the TCS food items to the reach in for rapid cooling. Always ensure that TCS food items for cold holding are maintained at 41*F or less.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.. Observed chlorine based sanitizer solution with a concentration of 200 PPM. Demonstrated to the manager the correct technique to prepare a sanitizer solution with a chlorine concentration range of between 50-100 PPM.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods... Observed pico de gallo placed in deep plastic pan cooling in a 2 door reach in refrigerator. Instructed the manager to separate the pico de gallo into small containers as well as into flat pan in order to speed up cooling the process. The following methods would be utilized to speed up the cooling process; separating the food into smaller containers, use of flat pans, or use of ice as an ingredient.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.. No chlorine based test strips were available at the time of inspection. The manager to purchase test strips prior to re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Re-inspection of item # 46 to be conducted after 10 calendar days. An email sent to the inspector with an attachment of proof of test strips availability will be considered in lieu of a re-inspection Inspection conducted together with RS #774 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.
