*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 cashier handle a transaction at the register then place gloves on to handle a container of fries without washing their hands before placing the gloves on. Informed person in charge about proper handwashing intervals. Employee washed their hands at the time of the inspection. Educate employees on this practice.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling.....
Observed a container of fried chicken breast and nuggets in the walk-in cooler from yesterday evening at 47'F at the time of the inspection. Informed person in charge about proper cooling methods. Food items were discarded at the time of the inspection.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises.....
Observed in dry storage downstairs, boxes of food trays, etc, on the bottom shelf that is not 6 inches off the ground. Informed person in charge that these items need to be at least 6 inches off the ground to prevent contamination. Provide a higher clearance for these items prior to the next routine inspection.
Core-3-307.11, C: Miscellaneous Sources of Contamination.....
Observed no splash guard on the right of back handwashing sink in the kitchen that is adjacent to a flat top used for storage. etc. Provide a splash guard for this sink prior to the next routine inspection. Also, observed containers of food being stacked on top of one another in the walk-in cooler without a lid on them (just wrapped in plastic wrap at the top). Provide lids for these containers that are stacked prior to the next routine inspection.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System.........
Observed a hose with a sprayer attached to the mop sink downstream from the backflow at the time of the inspection. System must be open ended downstream from the backflow at all times. Hose was detached at the time of the inspection. Discussed with person in charge various options for this set up. Educate employees on this practice.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 2 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.
