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*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.

Grade
Priority Violation *
Cutting Edge Participant
D
2
Violation Description
Violation Comments
Correct By
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed an employee crack eggs with his gloved hands and proceed to done new gloves without washing his hands first. Coached on proper handwashing at the time of inspection. Hands should be washed whenever changing job duties or whenever they become contaminated.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling Observed four pans of cooked shredded beef sitting out on the counter ranging from 84 - 120 Deg. F. Per operator, they had been placed out approximately 1 hour prior. Had the operator reheat the pans to 165 Deg. F and place the pans in the reach-in cooler to facilitate the cooling process. Spoke to operator regarding discontinuing cooling pans of Time Temperature Control for Safety Foods (TCS) at room temperature. Stipulated Settlement Agreement (EF-18-00677) for this establishment required cooling logs to be maintained. The operator was unable to locate the logs at the time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed an unlabeled chemical spray bottle by the three compartment sink. The operator labeled the bottle at the time of inspection.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a D Grade and had 2 Priority, 1 Priority Foundation and 0 Core violations on this inspection. The establishment is on a Stipulated Settlement Agreement. Due to the violations noted on this inspection report, County legal action may result from this inspection. Violation 18 for improper cooling has been repeated 5 times. Please note that a Minor Remodel Review (RM-02025) was submitted for this establishment on 10-9-18 to expand the kitchen area including the installation of a walk-in refrigerator. Report was emailed and printed.


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.


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