*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-----Observed several priority violations at the time of inspection. No certified food manager certificate was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. Employee present at establishment must obtain certified food manager card.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination-----Observed raw ground beef stored above spinach mix and tomatoes in back reach-in refrigerator. PIC moved all raw animal proteins below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling-----Observed yogurt mix prepared by establishment at 48-50'F. Per PIC, the yogurt mix was prepared 6 hours prior to inspection. The yogurt mix was embargoed at the time of inspection. Discussed proper cooling with the PIC. Cooked foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Foods prepared from ambient temperature products or products below 41'F must be cooled from 70'F-41'F.
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 various cooked beans on stove top at 80-82'F. Per PIC, the beans were cooked and placed on stove top more than 2 hours prior to inspection. The beans were embargoed at the time of inspection. Discussed proper hot holding with the PIC. All food held hot must be maintained at 135'F or above at all times.
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 Food, Cold Holding-----Observed cut tomato, cheese, and salami on left side of front prep table at 46-54'F. Observed missing pans from top left side of prep table allowing cold air to escape and not properly be circulated throughout unit. Discussed importance using refrigeration equipment as designed to allow for proper cold holding. Per PIC, all items were placed in prep table more than 4 hours prior to inspection. All items were embargoed at the time of inspection. Also observed various desserts in front display case including cheesecake, yogurts, and cream filled pastries at 57-61'F. The ambient minimum air temperature was measured to be 55.0'F at the time of inspection. Per PIC, all items were placed in display refrigerator more than 4 hours prior to inspection. All items were embargoed at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment-----Observed front display refrigerator with a minimum ambient air temperature of 55.0'F and maintaining all TCS foods at 41'F or above at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair front display refrigerator such that it maintains all TCS foods at 41'F or below prior to re-inspection on 8/29/2018.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System-----Observed chemical dispenser connected downstream from an atmospheric vacuum breaker (AVB) at the mop sink and under pressure at the time of inspection. Discussed requirements for proper chemical dispenser installation with the PIC. Chemical dispensers may not be installed downstream from an AVB. Provided chemical dispenser installation guidance document to PIC. PIC disconnected chemical dispenser at the time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 5 Priority, 2 Priority Foundation and 1 Core Violations on this inspection. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager-----Observed no certified food manager certificate at the time of inspection. Provided PIC with certified food manager information at the time of inspection. Must obtain prior to next routine inspection. OF NOTE: Discussed chemical storage, date marking, time as a control procedures and provided time as a control guidance document, and adding refrigerated prep table to back area to limit the need to remove TCS foods from refrigeration on a regular basis.
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.
