*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling ---Observed fried chicken in refrigerator at a temperature of 49*F. As per PIC fried chicken was made the day before the inspection. The establishment closes at 9:30pm and failed to reached 41*F at the time of the routine inspection 1:30 pm, within a 6 hour frame. Requested PIC to toss out fried chicken item twice due to improper cooling methods. Please use proper cooling methods to ensure cooked TCS items, comes down from 135*F to 41*F in a 6 hour time frame.
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 Raw beef at 66*F in cooler, temperature had been recorded at 1:20pm. The cooler in which the raw beef bin was stored was found to be at 56.9*F for ambient temperature. The PIC stated item had been placed an hour ago (12:20pm) and had adequate time to cool down. PIC refused to throw away beef when initial reading was taken. When second temperature recording of raw beef was taken a temperature at 3:45pm, PIC also refused to throw away beef and item was found to be at 46*F. Stuffed were moved out of refrigerator unit to neighboring units to cool unit down, as well as ice being placed in raw beef bin. Please maintain TCS 41*F or below to prevent food born illness.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use--- Observed container of pesticide at establishment, in restroom cabinets. Container was discarded at the time of the inspection. All pest control chemical agents shall be applied by a licensed
pest control company
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods ---- Observed fully cooked fried chicken sitting out at 88-93*F, on trays, on top of refrigerator & a tray next to refrigerator. As per PIC item gets fully cooked, and had been sitting out for 10-30 minutes. PIC moved fried chicken refrigerator unit, in order to cool items to 41*F. Please actively cool cooked items and follow proper cooling procedures to make TCS food cool from 135*F to 70*F in 2 hours and 70*F to 41*F in 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe---Observed in reach in cooler by ice machine, sliced carrots & "spongies" as per PIC (green sliced vegetables), used in cook line being stored in "Thank you" grocery bags and a sprouts grocery bag. Person in charge took food out of bags and placed in metal container at time of inspection.
Please ensure that materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [ 45], [4-101.11 (A),)] and [20],[ 3-501.16(A)(2) and (B),] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action.
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.
