*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
Observed raw red meat on shelf in the reach-in by the service area and above salsa. Meat was moved to bottom shelf. Raw foods shall not be shelved over ready to eat foods in order to prevent cross contamination. Storage chart was provided.
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 pita sandwiches with cheese and sliced tomatoes on the prep line in a large bin after an hour. The internal temperature of the sandwiches was 60*F. Items were moved to the reach-in fridge at the time of the inspection. All perishable items shall be kept at or below 41*F.
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 cous cous prepped 06/14 with a discard date of 06/18 in the walk-in. Items were discarded at the time of the inspection voluntarily. Items shall be kept according to the (1+6 days after preparation) discard rule.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed chicken that had been cooked 4 hours previously at 48*F in a deep plastic container with a lid. Facility cooling method requires cooling on metal sheets and logging the final time and temperature. Per log, chicken had reached 40*F prior to inspector arrival; however, the log indicates that the chicken temperature is always cooled to exactly 40*F. Walk-in was in working condition. Chicken was removed from the plastic container and placed on a metal sheet pan for rapid cooling. Cooling shall occur from 135*F-70 in 2 hours and 70-41*F in the following 4 hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 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.
