*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Horsey sauce and salsa found in the servers station reach-in cooler at 49F - both food items embargoed and discarded at time. Maintain all cold held potentially hazardous foods at 41F and less.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. Canadian bacon and cooked sausage links found in walk-in cooler with "use by" end dates of 6/2 and 6/3 respectively - both foods embargoed and discarded at time. Consume or discard all date tracked ready to eat foods within 7 days.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Cooked pork ribs and cooked meatballs found in walk-in cooler improperly dated after being removed from the freezer on 6/4 per staff. Trained staff at time on correct dating requirements when freezing ready to eat potentially hazardous foods.
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. Servers station reach-in cooler found operating at >42F - repair. Operator must not use this unit for the storage of any potentially hazardous foods until repaired and maintaining them at 41F and less.
Correct Prior To Reinspection
37
Contamination prevented during food preparation, storage & display
Priority Foundation-3-306.13(B) and (C), Pf: Consumer Self-Service Operations. Bowls of bar snacks such as goldfish crackers found on bar for general use by customers however, prior to being used this day - bartender removed snacks from bar at time. Snacks must be served on a per party basis. No re-service or multiple party use of these foods is permitted.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained. 1) No cold water available at the workers restroom hand washing sink - repair. Maintain hot & cold running water at all hand washing sinks. Hot water flows from both valves. 2) Worker restroom hand washing sink is draining slow - repair.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) C Grade and had 2 Priority, 3 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection scheduled for 6/16/2017.
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.
