El Sabor De La Familia
Permit ID: FD-14614
Permit Type: E & D
8345 W Glendale Ave Suite 105 Glendale 85305
*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
Person in charge changed gloves between searching for chlorine test strips and plating food without first washing hands. PIC was instructed to properly wash hands when changing tasks.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance
Empty plastic bottles and soda cans were being stored inside basin of only handwashing sink in establishment. Bottles and cans were removed. Handwashing sinks must be used only for washing hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Various dishes in sanitizer compartment of 3 compartment sink. Sanitizer measured at <10ppm chlorine. More sanitizer added so sanitizer reached concentration of 50-100ppm.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS
Food debris in bin where clean utensils are being stored. Clean more frequently.
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
In make-table refrigeration unit various TCS foods measured with internal temperatures ranging from 43F-48F. Per person in charge food had been in make table less than 2 hours. Food was moved to properly working refrigerator to cool to 41F. Small portions of frequently used items are stored in ice baths. TCS food items will not be stored in unit until repaired.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Cooked shredded beef cooling in shallow pan on shelf above prep table in back of kitchen measured with internal temperature of 80F. Per person in charge shredded beef had been cooling for less than 1 hour. Shredded beef was moved to refrigerator to properly cool.
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Make table measured with ambient temperature of 48F. All TCS items were removed from unit. Unit will not be used to hold TCS food items until repaired and capable of holding food items at 41F or below. Repair prior to re-inspection within 10 business days.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 1 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.
