*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Observed an open drink sitting on the back prep table. Covered drinks placed in an area away from any food and / or food contact surfaces are ok.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed a pan of spinach and egg patties at 48 - 49 Deg. in the Eastern display cooler unit on the service line. Per operator, they had only bin in the unit for approximately an hour. Items were placed in another unit to cool down. Suggest keeping the lids down when not in use to facilitate proper temperature control.
Per the Department's Stipulated Settlement Agreement (EF-18-01089), each cooler unit's temperature should be checked and logged at least three times per day. The last entry in log was from the previous morning (2-4-19).
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Core-7-209.11, C: Storage-Other Personal Care Items
Observed a cell phone stored on an open box of food service gloves and a purse and jacket stored next to bread pans on a lower shelf of a prep table in the back area. Also, observed a personal meal stored on top shelf above ready-to-eat foods in the walk-in cooler. Keep personal items stored away from food and / or food contact surfaces to prevent potential contamination. Items were moved at the time of inspection.
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
Observed the Eastern service cooler unit holding at 49 Deg. F. with the maxi-min and the thermocouple thermometers. Repair this unit to hold at 41 Deg. F. or below. Correct prior to re-inspection to occur on 2-12-19. Provide a copy of the receipt for the repair at the time of re-inspection.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices
Observed the quat test strips present damaged due to being dropped in the water previously. Obtain new quat test strips prior to the re-inspection.
Correct Prior To Reinspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Core-5-501.17, C: Toilet Room Receptacle, Covered
Observed a no covered trash can available for the women's restroom. Provide as needed.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 1 Priority, 2 Priority Foundation and 3 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Establishment is under a Stipulated Settlement Agreement (EF-18-01089) through 2-28-19. A Re-Inspection will occur on 2-12-19. Report was emailed.
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.
