*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
No current certified food manager on staff, more than 1 Priority violation occurred during inspection. Please obtain a Food Protection Manager certification from an ANSI accredited program and keep a copy on site.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed employee handle and crack raw shell eggs into a bowl in order to make scrambled eggs. Employee was then observed touching utensils and margarine bottle and using apron to dry face. Employee was then observed discarding gloves and placing a new pair on and continue to handle utensils and clean dishes. No handwashing occurred. Employee was asked to stop activities, dispose gloves and wash hands. Provided a when to wash handout to PIC.
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 butter in a container on top of the prep table directly across from the flat grill at temperatures ranging from 77F-81F. Employee stated she had brought out the butter less than 1 hour prior to inspection. Employee placed container of butter inside the walk in cooler to allow it to cool to 41F or below. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Observed several live roaches on the wall by the mop sink as well as inside the peeled sealant. Please ensure premises are maintained free of pests to prevent contamination. Will re-inspect in 10 calendar days for pest control services. CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.11 (A), P: Approved System
Establishment has a mop sink in the back area with a hose attached to the faucet that connects to the chemical dispenser on the adjacent wall. No backflow device is installed. Please ensure the plumbing system is designed, constructed, and installed according to law. CORRECT PRIOR TO REINSPECTION
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. Provided Big 5 reportable diseases and symptoms handout as well as a when to wash and backflow prevention handout to PIC. Discussed grill that is located in the outside patio with PIC. An outdoor cooking permit would need to be requested with the Department. 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.
