*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding... Observed diced tomatoes, half cut grape tomatoes, pre-cooked chorizo, roasted chicken and potato mixture, shredded cheese, boiled eggs, buttermilk pancake mixture, and pre cooked sausage with temperatures of 46F-55F. These items were in the two sandwich coolers in the kitchen area and in the egg reach-in cooler closest to the wall in the kitchen area. Lowest determined temperature in the reach-in cooler across from the egg cooler was 45.5F and the lowest determined temperature in the egg cooler was 43.7 taken with the min max thermometer. Embargoed items that may have been out of temperature for 4 hours. Manager moved other items to walk-in refrigerator to cool down to 41F or below. Manager brought out some new items to put into egg cooler but put items on ice until unit can hold TCS food at 41F or below. Ensure that TCS food items are maintained at 41F or below.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage... Observed a sanitizer bucket filled with quaternary sanitizer being stored over the pull out drawers in the kitchen area while food is being stored in the pull out drawers. Discussed with manager about proper storage of chemicals. Employee moved bucket to proper stage place.
Food Code-
Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and
(B)
Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability.. No hot water coming out through faucets in establishment. Highest determined temperature was 85F at the handwshing sink. Employees are currently boiling waster to use at the three compartment sink. There is no hot water at the handwashing sink for handwashing. Repair person is currently repairing water heater. Will re-inspect in 24 hours.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.12 (A), P: Prohibiting a Cross Connection---Hose with shutoff type spray nozzle attached to mop sink faucet below the atmospheric vacuum breaker. The manager removed spray nozzle. Keep spray nozzle disconnected when not in use to ensure backflow prevention. Manager will educate employess.
Corrected At Time Of Inspection
Inspection Comments
This inspection was conducted as a result of a citizen's complaint. Violations noted on this report support the allegations made in the complaint. (cc-16-15147) This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 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.
