*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-103.11 (A)-(O), Pf: Person-In-Charge-Duties; Performs Assigned Duties
Employees not receiving proper training on fundamentals of food safety based on interactions with employees and violations that were occurring. Employee on duty would often tell me to ask the manager when asked about basic questions such as how to identify food borne illness. Employee on duty was not aware of proper reheating temperatures or minimum hot holding temperatures for the food placed out for service. When correcting violations, the only employee on kitchen duty would refer to manager to fix the issue and the manager would do an incorrect procedure to correct the violation (such as replacing missing hand soap with dishwasher soap).
06
Hands clean & properly washed
Priority Foundation-2-301.15, Pf: Where to Wash
Hand washing was occurring in the 3 compartment sink. When asking the manager, the manager also stated that employees wash hands in the 3-comp sink. I asked employee if they ever washed their hands in the single hand wash sink in the kitchen, and the employee said no. When asked to describe hand washing procedure, employee washed hands in the same way that dishware would normally be washed. The employee would use dishwashing soap as hand soap in left compartment, rinse hands in middle compartment, and sanitize hands in right compartment. Instructed employee and manager that this is not proper hand washing procedure and said that hand washing needs to be done at an actual hand wash sink with hand wash soap (not dishwasher soap). The 3-compartment sink should only be used for ware washing.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
The only hand wash sink in the kitchen was blocked by wooden boards and cardboard boxes. When asking only food employee on duty about this, I was just referred to the manager. The boxes and boards were moved so the hand wash sink was accessible. Please make sure the hand wash sink is accessible at all times. This is a repeat violation.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
No hand wash soap in the dispenser at the only hand wash sink in the kitchen. Manager moved soap from 3-compartment sink to the hand wash sink although I told manager this was dishwashing soap and not hand washing soap. I asked manager to find a bottle of hand wash soap in the hotel that the sink was properly equipped with necessary provisions. Manager was able to find hand wash soap and it was put next to the hand wash sink.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Two missing drop ceiling tiles missing from ceiling in kitchen near entrance. Manager stated that maintenance was going on, although none was occurring during time of inspection. Please make sure these ceiling tiles are repaired, or put back where they originally were during non-maintenance times.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 0 Priority, 4 Priority Foundation and 1 Core violations on this inspection. Discussed with management about Active Managerial Control and proper training of all food employees. 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.
