*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
Observed sausage and ham in ice bath at 58-61*F, employee stated they had just been replenished 15 minutes prior. Items in ice bath did no have sufficient ice to become submerged. Employee transferred items to a bigger metal pan for ice bath. When using the ice bath method, keep items submerged in ice to maintain temperature below 41*F.
2) observed raw eggs in cooler at 47-52*F, employee changed ice in cooler, closed lid and moved away from grill.
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 salsa in walk-in cooler dated 2/5, fettuccini pasta and chicken salad in reach in cooler from 2/13. Employee discarded items at time of inspection. TCS Foods shall be discarded 6 days from the date it was prepared.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Observed sanitizer bucket near cash register exceeding 200PPM concentration of chlorine. PIC re-filled bucket and brought solution to proper concentration levels. Chlorine sanitizer shall be between 50-100PPM at all times.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for Priority violation # [20], [3-501.16] has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. Scheduled for 3/7/19 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.
