*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. Cut tomato stored on top of several raw eggs in shell in top section of reach-in cold holding unit. Per staff, tomato will be used in ready-to-eat food. Discussed food storage requirements with staff. Instructed staff to discard tomato (placed on embargo) and move raw eggs to bottom shelf to avoid cross contamination of raw eggs with ready-to-eat foods. Staff discarded tomato and moved eggs at time of inspection.
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. Internal temperature of fried onions on top of cold holding unit on grill line measured at 81 Deg. F. Discussed hot holding requirements with staff (maintain at 135 Deg. F. or higher). Staff discarded onions and onions placed on embargo 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. Internal temperatures of all TCS foods on top and bottom of two reach-in cold holding units on grill line measured at 50-56 Deg. F. (middle unit and unit across from fryers). Ambient air temperature measured at 51 Deg. F. Discussed cold holding requirements with staff (41 Deg. F. or less). Per staff, food in unit 1 1/2 hours prior to inspection. Staff will use time as a control and discard at 4 1/2 hours at time of inspection.
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. Internal temperatures of all TCS foods on top and bottom of two reach-in cold holding units on grill line measured at 50-56 Deg. F. (middle unit and unit across from fryers). Ambient air temperature measured at 51 Deg. F. Repair both cold holding units and maintain all TCS foods at 41 Deg. F. or less prior to re-inspection 8/29.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment. Heavily worn surface of food processor attachment with cracking, and large piece of blade broken off from sliding blade slicer with small section of blade still attached to equipment. Handles to reach-in cold holding units are missing. Repair or replaced missing pieces to equipment and maintain in good condition.
Correct Prior To Next Routine Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Water sprayer nozzle connected to hose line at the mop sink downstream from a backflow prevention device. Instructed manager to avoid cross-connections where backflow protection is present and remove spray nozzle when not in use. Sprayer nozzle removed at time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Conducted inspection with staff in kitchen. Reviewed report with manager at end of inspection. Re-inspection 8/29. 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.
