*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 buss tables and proceed to grab clean utensils without first washing hands. Instructed employee to wash hands at time. Employees must wash hands in between switching tasks.
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 raw eggs next to grill in an ice chest at 62*F. PIC discarded eggs at time of inspection. Also observed raw beef patties in prep table next to upright freezer at 54*F that were also discarded. Prep table in server station had potato salad, macaroni salad, and Cole Slaw that were also at 47F*. Please refer to embargo form for more details. All cold held TCS foods must be kept at or below 41*F 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 fettuccini pasta in up-right reach in dated from 9/8. (4 days past discard date). PIC discarded pasta at time of inspection. Ensure TCS foods are not held for more than 7 days (1st day counting as the date that it was prepped).
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed bottle of home defense insect killer stored next to shelving unit behind ware washing station. PIC discarded insect killer at time of inspection. Pesticides must be applied only by a certified applicator.
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 prep table in server station holding ambient air temperature of 49*F. Will re-inspect within 10 days to ensure unit is working properly and holding temperatures below 41*f. Do not use unit until it is repaired and holding temperatures below 41*F.
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed hone dew, cantaloupe and watermelon in walk-in cooler at 53*F that had been recently cut and placed in a plastic container and closed with a lid. Instructed employee to leave lid off until fruit has cooled down to 41*f.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed baby cockroaches behind sandwich prep table and small freezer in kitchen area. Will re-inspect on September 26 to ensure establishment has been treated for pests. Please provide receipt of treatment.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices
Observed no thermometer in sandwich prep table closest to freezer. Will re-inspect on September 26 to ensure working thermometer is kept in unit to ensure unit is working properly. Ensure all cold holding units have a working thermometer.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-201.16, C: Wall and Ceiling Coverings and Coatings
Observed wall next to walk-in cooler detaching. Walls and ceilings must be properly sealed to provide a smooth, nonabsorbent easily cleanable surface. Please correct prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 4 Priority Foundation and 1 Core violations on this inspection. Emailed inspection report to PIC and owner. Due to the violations noted on this inspection report, County legal action may result from this inspection. 20-3-501.16- cold holding- 3rd repeat violation. 21-3-501.18- Disposition- 1st repeat violation. Will conduct re-inspection on September 26. Conducted inspection with RS 691.
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.
