*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
04
Proper eating, tasting, drinking, or tobacco use
PRIORITY VIOLATION-3-301.12, P: Preventing Contamination When Tasting. Observed employee eating pineapple over the open prep table and cutting board while preparing food. Employees should not eat food while preparing food for customers, or while using/over food contact surfaces. Employee stopped eating at time of inspection.
Corrected At Time Of Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Observed employee eating food over the main cook line and then perform other tasks in the kitchen before placing clean gloves on to prepare food on the main cook line. Discussed when to wash with employee. Employee washed hands immediately, without soap and for less than required time. Discussed cleaning procedure with same employee. Employee washed hands correctly before returning to cook line.
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 peeled garlic in a bag placed directly on raw chicken. Parts of the package were visibly submerged in the juice from the chicken and its packaging. Chicken was also stored above chopped onion, and above raw green beans that are steamed before serving. Items moved out from under the chicken. Informed person in charge to remove garlic and repackage it, fully cook before use.
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 under the bar counter in the cabinet. Employee removed and discarded at time of inspection. No pesticide can be stored at establishment.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions. Observed dust build up on ceiling and walls throughout establishment. Establishment had heavy grease build up on main cook line, including the ceiling tile in front of it. Observed debris under the shelving in the walk in refrigerator.
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods. Observed multiple holes throughout establishment, ceiling tiles missing. Voids observed in flooring, wall and ceiling materials throughout establishment. repair with smooth and easily cleanable materials.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 2 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.
