*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash.
Observed employee washing dirty dishes. When inspector asked dishwashing machine to be ran, employee grabbed clean dishes to move them further away from dishwashing machine without washing hands. Employee said he would rewash the dishes and then washed his hands correctly. Ensure hands are properly washed when necessary.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision.
Observed no accessible paper towels at front handwashing sink. PIC replaced them when brought to attention. Ensure handwashing sinks are stocked with paper towels at all times.
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 0 ppm chlorine sanitizer on dishes after chlorine sanitizer dishwasher was ran. PIC had employee start using the 3-compartment sink to wash, rinse, and sanitize dishes with chlorine bleach. Ensure dishwasher is working 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 spinach and diced tomatoes on prep table at 61-63 degrees F. Per employee, spinach and diced tomatoes are used to prepare omelets when they are ordered and the items have been on the prep table for about 30 minutes. Employee placed items in refrigerator to cool. Ensure proper cold holding temperatures at all times.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for Priority violation # 6, [2-301.14] has been noted during this inspection. The person in charge declined the opportunity to attend the Department’s Active Managerial Control Class. County legal action may result from this inspection. Conducted with badge #34.
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.
