*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...
Open container of raw shrimp being stored over raw onions in reach-in cooler. No evidence of dripping or contamination, had cook move raw shrimp to bottom shelf. Please ensure all raw meat is stored away from RTE foods to prevent contamination.
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...
Sliced tomatoes, chopped cabbage and pico de gallo found in top of prep station cooler between 45-52*F. Cook said that it was prepared yesterday and had been there since then; had cook discard items. Please ensure all time/temperature controlled for safety foods are kept at 41*F or below to prevent bacteria growth.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-307.11, C: Miscellaneous Sources of Contamination...
Shrimp was being thawed in 3 compartment sink at time of inspection with dirty dishes in the far compartment, no apparent splashing or cross contamination was observed. Informed PIC that 3 compartment sink should not be used at a prep sink and they need to have the actual prep sink repaired.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law... Prep sink in kitchen not draining properly, when turned on water drains onto floor due to clogged pipe below the air gap. PIC said that they never use this sink and use 3 compartment sink for prep. Please have sink fixed so it can be used as a prep sink.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation #20, [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Discussed putting up barrier between prep sink and cash register.
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.
