*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.
This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation and 0 Core violations on this inspection.
No County legal action will result from this inspection.
Inspection was conducted with RS #1225 and RS #1138.
Observed a case of non-pasteurized whole-shell eggs in the reach-in refrigerator. PIC stated that there was a delivery mix up and reviewed previous invoices and all previous invoices stated the facility buys pasteurized whole shell eggs. Pasteurized EGGS or EGG PRODUCTS shall be substituted for raw EGGS in the preparation of recipes in which more than one EGG is broken and the EGGS are combined. Unless the raw EGGS are combined immediately before cooking for one CONSUMER’S serving at a single meal, cooked as specified under Subparagraph 3-401.11(A)(1), and served immediately, such as an omelet, soufflé, or scrambled EGGS.
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.
