*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-2-301.12, P: Cleaning Procedure ---Observed employee wash hands for 15 seconds after cooking and removing gloves. Instructed employee on proper handwashing procedures. Employee then washed hand for 6 seconds prior to jumping into cook line and gloving up. Requested employee to rewash hands thoroughly with soap and water for 20 seconds. Please follow proper hand wash procedures.
PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed employee, go to bar area get a beer, then tie apron and wipe hands on apron prior to gloving up. Once gloved up employee proceed to making batter. Requested employee to wash hands prior to gloving up and handling food. Please follow proper hand washing protocols when changing task to prevent cross contamination.
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 homemade chipotle ranch that was by the establishment that contained, canned peppers.The container was made 6/19 and should have been discarded 6/26/17. Requested employee to toss items out on 6/27/17. Please date mark Time and Temperature as a control foods, in order to discard items 6 days after the date of
production.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use--- Observed can of "Raid" of pesticide at establishment near bar area. Container was discarded at the time of the inspection. All pest control chemical agents shall be applied by a licensed
pest control company.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods-- Observed cooked beef in walk in cooler at a temperature of 80*F in large pan at 1:15pm. The ground beef had been in walk-in cooler for 2 hours as per cook. Item came into walk in above 135*F. No logs were kept as to when item was placed and as to what temperature, item was separated and moved to freezer to cool down to 41*F. Please cool items from 135*F to 70*F in 2 hours and 70*F to 41*F in 4 hours for a total of 6 hours.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.115, Pf: Prohibiting Animals -- Observed 3 birds inside establishment near service area by kitchen to be landing on trays used to serve out food and holding container for tortilla chips. Please maintain establishment and kitchen/service area from of animals during hours of operation.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection Conducted with R.S. 1119 This establishment has failed to demonstrate the necessary level of compliance to continue participation in the Cutting Edge Program.
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.
