*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---Observed raw flat iron steak on the shelf in the walk-in directly above blueberries. Also observed raw pork on a shelf directly above deli meat and cheese. PIC moved the blueberries, deli and cheese away from any raw animal proteins, and put them with the RTE food items. Animal proteins need to be stored according to their cooking temperature and should never be stored above any RTE foods.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils---Observed knives stored as clean on a magnetic strip that still contained dried on food. Employee removed all of the knives from the magnetic strip to be washed, rinsed and sanitized. Food contact equipment needs to be cleaned to sight and touch.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling---Observed cooked rice in a reach-in cooler inside a large container greater than 4 inches with an internal temperature of 52'F. The employee stated that the rice was cooked last night. Employee discarded the rice at the time of inspection. Discussed with employee that TCS foods need to be cooled from 135'F- 70'F in two hours, and then 70'F to 41'F in four hours. Also discussed using appropriate cooling methods with the employee. ***Repeat violation
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 the following items in the walk-in past the seven day mark or with no date: cheese sauce 2/7, blue cheese 2/5, Sunspot cheese sauce no date, tomato soup 2/7, and pickled watermelon 1/30. Employee discarded all of these items. All RTE/TCS foods must be date marked after 24 hours and must be used or discarded within 7 days. Day 1 starts on the day when the food product is prepared. ***Repeat violation
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage---Observed a container of butane laying on top of tortillas. PIC moved the butane away from any food prep areas to avoid potential contamination. Toxic substances need to be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [18], [3-501.14,] and # [21] [3-501.18] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Inspected with RS #764 OF NOTE: Discussed using the AMC toolbox, employee labeling, using time control, MCESD'S bodily fluid clean-up, and MCESD'S pattern of non-compliance with the PIC. AMC toolbox link, and handouts were sent via email to the PIC. 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.
