*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.....
Observed a mechanical dish machine containing dishes that was dispensing no measurable sanitizer. The establishment Set up the three compartment sink for dishwashing and rewashed all recently washed dishes. Please ensure that all chlorine sanitizer is maintained between 50ppm and 100ppm.
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 the prep cooler near the grill containing sliced ham, bleu cheese, goat cheese, cooked onions, cooked mushrooms, and sliced tomatoes with internal temperatures ranging from 58F - 61F. The person in charge indicated that the items were stocked first thing in the morning. These items were discarded (See Embargo Form). The ambient temperature of the cooler was measured at 59F. Please ensure that all items in cold holding are maintained at or below 41F.
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.....
Observed a container of minestrone soup in the walk in cooler with a date mark of 3/28 (8 days prior). The person in charge indicated that this was the last day of serving this soup. The soup was discarded (See Embargo Form). Educated the staff on the requirements for date marking and discussed ways to improved date marking including making smaller portions. Please ensure that all temperature controlled food is date marked and discarded on the 6th day after it was prepared.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals.....
Observed all 4 of the sanitizer buckets measuring greater than 400ppm Quat sanitizer. All buckets were diluted to between 150ppm and 400ppm. Please ensure that all Quat sanitizers are maintained in this range and that all buckets are being tested with the proper test strip. Suggested ways to more accurately measure sanitizer for sanitizer buckets.
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 prep cooler near the grill with a minimum ambient temperature of 59F. A service technician was called and arrived on site prior to the end of the inspection. After inspecting the unit, the service technician indicated that the cooler would not be able to be repaired until the next day. Please ensure that this cooler is able to maintain food at or below 41F.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.....
The establishment was using Quat sanitizer but did not have any Quat test strips available. Please obtain the proper test strips for Quat sanitizer.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 0 Core violations on this inspection. 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.
