*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 employee enter from back door of establishment with gloves on and start handling metal container of cooked ground beef. Discussed when to wash with employee and employee washed hands. Please ensure to wash hands after engaging in other activities that may contaminate the hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance---Observed hand washing station in back prep area blocked by stacks of dirty dishes. Person in charge had employee move dishes at time of inspection. Please ensure that hand washing sink is maintained so that it is accessible at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning---Observed large metal trays that were only washed and rinsed but not sanitized being used as clean to place cookies on for baking. Discussed with person in charge that all trays need to be washed, rinsed, and sanitized before use and metal trays were moved to 3 compartment sink for rewashing and chlorine sanitizer was set up. Please ensure to wash, rinse, and sanitize all utensils and food-contact surfaces of equipment before use after cleaning.
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 boxes the following internal temperatures of the following items: 117'F-123'F popcorn chicken, 112'F ground beef, 124'F beef patties. Person in charge stated food had been there for about 30 minutes to an hour and food was reheated to 165'F. Please ensure to keep time/temperature control for safety food, hot holding at 135'F or above.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed live german cockroach on floor near reach in coolers. Person in charge provided pest control receipt for 2/17/17 and instructed to have certified pest control done again. Please have certified pest control done prior to reinspection.
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. 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.
