*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 an employee handling raw chicken, removed gloves, and proceeded to don another pair of gloves without washing hands. Instructed the employee to wash hands for atleast 20 seconds and then proceeded to don a clean pair of gloves. Always ensure that hands are washed after handling raw animal product and prior to handling Ready to Eat (RTE) food.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.. Observed chlorine concentration of 200 PPM in a sanitizer bucket. Instructed PIC to prepare another sanitizer solution whose chlorine concentration range should be between 50-100 PPM. Always ensure that Chlorine based sanitizer solution have a concentration range of between 50-100 PPM.
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.. Improper cold holding temperatures were observed on the following TCS food items; raw shrimp (45*F), raw fish (48*F), hot dogs (46*F), and salsa sitting at room temperature on a table (68*F). Per PIC the shrimp and fish had been inside the sandwich prep table for 2 days. PIC discarded the food items. Salsa had been sitting at room temperature for 1 hr. Instructed PIC to put the salsa back to the sandwich prep table. Always ensure that TCS food items are maintained at a cold temperature of 41*F. or less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time (RTE)/Temperature Control for Safety (TCS) Food - Disposition... Observed cooked ground beef with a date mark of 3/4/2017. The Person In Charge (PIC) discarded the RTE/TCS food item. Always ensure that RTE/TCS food items shall be held within the establishment for a maximum of 7 days unless while frozen.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for food borne illness risk factor violation #[20] [ 3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention plan visit was offered to the Person In Charge. Failure to correct repeat violations may result in legal action. 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.
