*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods---Employees were observed handling multiple tasks (bagging food, taking orders, preparing drinks, etc.) and then scooping fries. Several employees were observed using the fry scooper with fries falling outside of the fry sleeve, coming in contact with bare hands, and then falling back into the pile of fries to be served. Glove usage and hand washing policies pertaining to switching tasks were discussed.
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 ranch dressing with an internal temperature of 49* F and individually packaged yogurt with an internal temperature of 45* F in the small reach-in refrigerator located behind the cash register. PIC (Person-in-Charge) was notified and items were moved to walk-in refrigerator to cool. Per PIC, items had been out of temperature for less than 4 hours. Ensure that TCS (Time/Temperature Control for Safety) foods maintain a temperature of 41* F or below for cold holding.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded---Observed raw, shelled eggs sitting out at room temperature with a discard time of 10:30 am. After discard time, employee moved eggs from carton into a new carton to be used under Time as a Control. PIC was notified and eggs were discarded. Also observed sliced cheddar cheese sitting out at room temperature with a 6 hour discard time. Cheese had an internal temperature of 70* F at time of inspection and the marked discard time was still 4.5 hours away. PIC was educated regarding Time as a Control policies and cheese was re-marked with a 4 hour discard time from when it was brought out of the walk-in refrigerator. Per FDA food code, TCS foods being held for 6 hours must have initial start temperature of 41°F and may NOT exceed 70°F during that 6 hours OR TCS foods must be discarded after 4 hours if no temperature control is being utilized.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 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.
