*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision.........No hand drying towels at bar handwashing sink. Employee provided hand drying towels at bar handwashing sink.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.........On hooks throughout kitchen, ladle, measuring spoons, peelers with accumulation of food debris on food and nonfood contact surfaces. Per employee, utensils were stored as clean. Instructed employee to re-wash, rinse, and sanitize utensils.
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency.........On cook line, employee taking internal temperatures of TCS foods with probe thermometer and cleaning with dry cloth in between each food item. Instructed employee that thermometer probe must be sanitized after and before each use.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE.
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking........In walk in cooler and smaller prep table cooler, chili and pazole without proper date mark. Per employee, chili and pazole were removed from freezer for thawing >24 hours. Instructed employee to date mark TCS (time/ temperature control for food safety) foods once opened >24 hours.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.........On cook line, in use wiping cloth bucket with a quat sanitizer solution concentration >400ppm. Instructed employee to remake sanitizer solution to the proper concentration of quat solution.
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.......No quat test strips for testing sanitizer solution. Provide quat test strips before re-inspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 2 Priority, 4 Priority Foundation and 0 Core violations on this inspection. Routine inspection report was emailed to the establishment. 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.
