*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 -------- The walk-in fridge was observed with an ambient air temperature of 56*F; items within the walk-in fridge, including raw TCS items such as bean paste, raw tuna, chopped lettuce, and sliced tomato were observed at temperatures ranging from 50-52*F. Per manager, items were in temperature at 9 am, so they were put on ice for rapid cool down. Due to non-functioning walk-in, immediate suspension issued. Reinspection to occur later today, September 23, 2016, upon repairs being made.
Correct Prior To Reinspection
27
Compliance with variance, specialized process, & HACCP plan
Priority Foundation-8-103.12 (B), Pf: Conformance with Approved Procedures; HACCP records ------ Handwashing records were not present, organized or updated since September 14, 2016. Per variance, hand washing records must be documented and kept on file for review during inspections.
-Bare Hand Contact approved with ready to eat foods on 12/12/06.
-Bare Hand Contact Exemption approved for deli sandwich preparation not bulk food prep.
-Policy should be made available for review.
-Verify hand counts on soap clickers by hand wash sinks.
-Hand washing frequency should be equal to one hand wash per man-hour worked.
-To get this number take the number of hand washes and divide them by the number of man-hours worked.
-Exemption applies to Sushi Bar only.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Core-4-603.16, C: Rinsing Procedures ------ The three compartment sink was observed being set up as wash, sanitize, rinse. The three compartment dish washing sink should always be set up as wash, rinse, sanitize. Employee emptied sink compartments and refilled in the appropriate order.
Corrected At Time Of Inspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability ------- Cold water was not present at the handwashing sink directly to the left of the walk-in fridge; only hot water was being dispensed. The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ The pipe under the handwashing sink directly to the left of the walk-in fridge was observed with a steady drip. Please repair prior to next inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation and 2 Core Violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), 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.
