*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 employee handling raw chicken then handle containers of spices and sauce without washing hands. Employee washed hands at the time of inspection. Hands should be washed immediately after handling raw animal foods to prevent the contamination of other foods, food contact surfaces, equipment, utensils and single-service items.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination------Observed foil wrapped raw beef skewers being stored above lime wedges inside prep table. Beef was moved to bottom shelf at the time of inspection. Raw animal foods should be stored away from or below ready to eat foods to prevent cross 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------Observed a bowl of cooked chicken at 47 *F sitting on top of food pans in the top of prep table. Chicken was moved to the bottom of unit at the time of inspection. TCS foods should be maintained at 41 *F. Foods should not be stored outside of cold well in prep tables. These foods will have a very hard time maintaining proper temperature.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-501.110, C: Using Dressing Rooms and Lockers-------Observed tablet and smart phone being stored on shelf alongside single-service items and bananas. Person in charge moved to separate table at the time of inspection. Employee belongings should be stored in a designated area that is away from food, food contact surfaces, equipment, utensils and single-service items.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. In-house made crispy rice had been observed on shelf inside kitchen. Upon discussion with person in charge, rice is cooked, then fried and dried on sheet pan overnight outside of refrigeration. The product is then stored at room temperature for an indeterminate amount of time. Rice had been made 1 week prior to inspection and was discarded at the time of inspection due to potential risk. Supervisor will follow-up to determine if this is a process that requires a variance. Establishment will be notified to submit for a variance if required. An advisory will be documented. 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.
