*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination - In walk-in refrigerator a container of batter for raw chicken was above lettuce. Batter contained raw shelled eggs. PIC re-arranged so cross contamination would not occur. Refer to posted storage charts.
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 - Food debris on surfaces of deli slicer in kitchen prep area. PIC said it was used day of inspection and should be clean. PIC will review with employees proper cleaning procedures; item was broken down and cleaned/sanitized.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS - Organic buildup inside soda nozzle behind bar. PIC will clean and maintain at a frequency that prevents buildup.
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 - On service line in front of grills several containers of butter were being stored at room temperature. Butter and scampi butter were both between 90-102*F. Butter was out for two hours and was re-heated to 165*F prior to placing into hot holding at 135*F; scampi butter had been on line since the morning and was discarded. Make sure all TCS items are maintained 41*F or 135*F. Discussed time control policy with manager.
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 - In walk-in refrigerator house-made pickles were dated 6/15. Per PIC items are heat treated. PIC discarded items and will make sure that all TCS items are kept for only 7 days, including the day item is made.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [20], [3-501.16(A)(2) and (B)] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. Discussed roast cooking time and temperatures for prime rib that is slow cooked at establishment. This was an 'Inspection upon Request' inspection that was requested on 6-22-17.
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.
