*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. Chlorine sanitizer for in-use warewashing machine measured at approx. 10 ppm. Instructed manager to check sanitizer with chlorine test strips and maintain at 50-100 ppm. Manager called for re-calibration of sanitizer and will not use warewashing machine until repaired 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 cheese sauce and marinara sauce in squeeze bottles stored in water of hot holding unit measured at 125 Deg. F. Per staff, food taken from walk-in cooler and placed in hot holding for 2 hours and 45 minutes. Per staff, hot holding unit is placed at a #2 temperature setting. The internal temperature of water in unit measured at 125 Deg. F. Discussed proper re-heating (re-heat to 165 Deg. F.) and hot holding (maintain at 135 Deg. F.). Manager discarded food and food placed on embargo at time of inspection.
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. The following TCS foods had datemarking that exceeded parameters: 2 containers of marinara (2/19), 3 containers of cooked bacon (2/15). Container of alfredo sauce did not have datemarking. Discussed datemarking parameters and manager discarded food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Sanitizer compartment of 3 compartment sink filled with coin cups and sanitizer. Per manager, sanitizer is auotmatically dispensing quat. Determined that sanitizer was not quat and was chlorine sanitizer and measured above 200ppm. Per labeling of automatic sanitizer dispenser at 3 compartment sink, sanitizer should be quat sanitizer. Sanitizer bottle hooked up to dispenser was labeled quat but was a clear liquid. Chlorine sanitizer had been poured into the quat sanitizer container. Instructed manager to check all sanitizers with appropriate test strips to ensure correct sanitizer is being used and at the proper concentration before use. Manager called chemical company to remove incorrect sanitizer from dispenser. Instructed manager on proper manual preparation of quat sanitizer from a new bottle. Instructed manager to ensure that chemical containers are labeled with the correct name and type of chemical. Manager will not use automatic dispenser until repaired and new quat sanitizer wiping bucket prepared at 200 ppm at time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Discussed cold holding requirements for salad bar with manager (maintain at 41 Deg. F. or less or provide "time as a control" policy guidelines. Discussed warewashing detergent parameters with manager (ensure detergent is available). 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.
