*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed cook don new gloves without properly washing hands first. Cook was asked to wash hands. Hands must be washed when changing tasks and when donning new gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
Both handwashing sinks in establishment had no soap present. Soap was provided at time of inspection. All handwashing sinks must be stocked with handwashing cleanser and hand drying provisions at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency
Heavy accumulation of food debris on can opener and bean mixer. Clean items more frequently so that no food debris builds on equipment. Dishwasher began wash/rinse/sanitizing items.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
In sliding door refrigerator enchilada sauce with disposition date of 6/13 (day prior) was still present. Enchilada sauce was discarded at time of inspection. Discussed that all food items need to be discarded on or prior to discard date.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Cooked refried beans datemarked 6/7-6/14. Discussed with cook that datemarking is 6 days past day cooked/prepped. This means discard date should be 6/13. Beans were discarded.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention
Heavy accumulation of grease and dust on vents of hood. Per cook inserts are cleaned every 3 months. Clean more frequently to prevent drips of grease and dust.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Conducted with RS#1031
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.
