*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Walk-in cooler with ambient temperature of 44-50*F. Milk products, eggs, and sour cream with internal temperatures between 48-52*F were found in the walk-in. PIC stated the products were placed in the cooler yesterday and discarded them. Please ensure cold held TCS food items are maintained at 41*F or below. TCS food items will not be stored in the walk-in cooler until it is repaired and holding at 41*F or below. Other reach-in coolers may be utilized for cold holding until repairs are complete.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Clorox and detergent chemicals stored above 3 compartment sink. PIC moved chemicals to floor for storage. Store chemicals below foods and food contact equipment to prevent possible contamination.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals - Coffee dispenser nozzles soaking in Chlorine sanitizer solution over 200 ppm. PIC dumps the solution and will rewash the nozzles in an appropriate Chlorine sanitizer solution of 50-100 ppm.
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Spray can of raid stored with other cleaning chemicals. PIC stated they only used it once in the past for flies. PIC removed pesticide from facility. Pesticides shall only be administered in a food facility by a license pest control technician.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap - Spray arm for 3 compartment sink is hanging below flood rim. Please repair/replace or remove the spray arm prior to re-inspection within 3 days.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Door of walk-in refrigerator coming apart so styrofoam is visible. Repair and maintain door.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Discussed ware wash procedures and provided sticker. 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.
