*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed dirty dishes in handwashing sink next to coffee/tea station. PIC moved dishes to dishwashing area. Handwashing sinks must only be used to wash hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed dishwashing machine in kitchen and bar area dispensing 0 ppm of chlorine sanitizer. PIC set up three compartment sink and will make a service call to fix both warewashing equipment. Ensure machines are tested daily to ensure proper sanitation levels are being maintained. Will re-inspect within 3 days.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed ham, tomatoes, goat cheese, spinach, sliced Canadian bacon, cooked beef patties, and chorizo in furthest right drawer at 58-60*F. PIC discarded items at time of inspection. Drawer was holding ambient air temperature at 53*F. All cold held TCS foods must be at or below 41*F.
Observed salsa and melon in front prep table in server station at 47*F. Employee stated melon had been prepped half an hour prior and moved to walk-in cooler to cool down and salsa was discarded at time of inspection.
Also observed bruschetta and artichoke dip at 47-50*F in reach-in portion of prep table in kitchen area. Reach-in was holding ambient air temperature of 48*F. Bruschetta and artichoke dip were discarded at time of inspection. All cold-held TCS foods must be kept at 41*F or below at all times.
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
Observed pot roast and meatballs in walk-in cooler from 4/1/019 (2 days past their discard date). PIC discarded items at time of inspection. All foods must be discarded after 7 days.
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 drawers, reach-in prep table next to grill, and front prep table server station(salsa and condiments area) holding ambient air temperatures of 48-53*F. All cold units must hold temperatures below 41*f at all times. Units must be repaired and will be re-inspected within 10 days.
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. A pattern of non-compliance is developing for Priority violation # [21], [3-501.18], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. 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.
