*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 cleaning dirty dishes then begin to put away clean dishes without washing hands. Instructed employee to wash hands at time. Discussed handwsahing with PIC.
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 box of raw shelled eggs being stored on shelf above cans of marinara sauce in upright refrigerator. Instructed PIC to move eggs to bottom shelf at time.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding>>>Observed marinara sauce with and without meat holding between 120*F-127*F. Per PIC marinara sauces had been hot holding for less than 2 hours and were reheated to 165*F at time. Discussed hot holding with PIC.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation>>>Observed cooked jalapenos without time mark at 78*F and per PIC had been cooked 2 hours prior. Jalapenos were discarded at time. New batch was made and time sticker was created for new batch. Discussed time marking with PIC. ***Repeated Violation***
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use>>>Observed maintenance using chlorine sanitizer to clean ice machine with concentration of bleach exceeding 200ppm. Instructed PIC to dilute sanitizer at time to be at 50-100ppm for food contact surfaces.
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. Repeated Violation for violation #22.
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.