*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Observed ice dumped inside the hand washing sink by the kitchen entrance. Discussed with PIC the importance of ensuring that the hand wash sink is used only for hand washing.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Observed large bowl with no lid or cover containing raw chicken stored over 2 uncovered containers of raw calamari inside the reach in unit by the grill. No evidence of dripping or cross contamination. PIC moved bowl of raw chicken to a different section of unit. PIC must ensure food is separated by type based on minimum cook temperatures during storage.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed cooked sausage at an internal temperature ranging from 96F-98F in a hot holding unit that is also used to hold bacon by grill. Per PIC, sausages had been cooked less than 2 ours prior to inspection. PIC instructed employee to reheat sausages to 165F. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 -
Observed cooked breaded chicken made on 5/20/18, onion dip made 5/24/18, marinara sauce made on 5/26/18, lemon cream made on 5/28/18, Bolognese sauce made 5/28/18 as well as salsa made on 5/27/18 inside the reach in cold holding units by grills. PIC discarded items (see embargo form). A food shall be discarded if: It exceeds the 7 days at 41F, does not bear a date/day and has been held for > 24 hours
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers
Observed sliced tomatoes in 2 cold holding prep units on the main cook line at a temperature of 60F. PIC stated the sliced tomatoes had just been prepped and placed on the top section of the units less than an hour prior to inspection. Sliced tomatoes were sent to walk in cold holding unit to reach a temperature of 41F or below. Please ensure TCS food is cooled to a temperature of 41F or below in the proper equipment. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
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.
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.
