*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 - Ham, salami, turkey, cut tomato, and sliced cheeses in prep cooler were probed with internal temperatures ranging from 46-48 Deg. F. Per manager, foods had been in cooler for 1-hour and were moved into walk in liquor cooler. Foods will be left in liquor cooler and be held below 41 Deg. F until unit is fixed. Ensure all cold TCS foods are held at or below 41 Deg. F at all times.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment - Prep cooler was found with an ambient air temperature of 46.7 Deg. F, per min/max thermometer. Ensure that cooler is holding at 41 Deg. F or below by reinspection. There is not a sufficient amount of coolers for permit to continue operation.
Correct Prior To Reinspection
Inspection Comments
This establishment received an D Grade and had 1 Priority, 1 Priority Foundation and 0 Core violations on this inspection. Permit will be suspended due to lack of refrigeration. Due to the violations noted on this inspection report, County legal action may 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.
