*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-6-301.12, Pf: Hand Drying Provision
No paper towels were available at the handwashing sink behind the bar or in the kitchen area. Paper towels were provided at the time of the inspection. Handwashing sink shall remained fully stock to ensure proper handwashing.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
No hand soap was available in the kitchen or at the sink behind the bar at the time of the inspection. Hand cleanser was obtained and placed by the sinks. Handwashing sink shall remained fully stock to ensure proper handwashing.
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Cut salami was observed in plastic wrap in the walk-in with white organic growth. Salami was voluntarily discarded. All food items shall be kept in good condition and remain unadulterated.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed Dried meat on the deli slicer blade from a previous day. Slicer was cleaned at the time of the inspection. Slicer shall be kept clean to the sight and touch.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
No date marks were written on tomato sauce from the weekend, meat balls in marinara from yesterday, and cut salami in the walk-in. All items shall be date marked and discarded after 7 days according to the (1+6 days after disposition) date marking rule.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Observed the floor sink could not drain properly until the strainer was removed. Please maintain the plumbing in good repair to prevent blockage.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # [ 14], [code reference: 4-601.11(A)], 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.
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.
