*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Metal container with small individual containers of green and red TCS salsa and 4 bottles of same salsas on tables for customer self-service measured at 58-62 Deg. F Per person in charge, salsas made with cooked tomatoes and cooked garlic. Shelled eggs overflowing above the rim of a container inside cold holding unit of food prep line measured at 53 Deg. F. Per person in charge, food left out and in unit for less than 2 hours. Discussed cold holding requirements for TCS foods (41 Deg. F. or less). Person in charge placed food in walk-in cooler for rapid cooling and will use time as a control with 2 hour use or discard at time of inspection.
2nd consecutive repeat violation.
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. Container of ham slices and cooked beef in reach-in cooler had datemarking that exceeded parameters (4/9) & (4/10). Discussed datemarking requirements with person in charge. Person in charge discarded food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Two spray bottles with clear liquid and one bottle of blue liquid did not have chemical name or label provided on bottle. Working containers used for storing cleaners and sanitizers should be clearly and individually identified with the common name of the material. All spray bottles were properly labeled at time of inspection.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-101.11 (B-E), C: Characteristics-Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable. Two plastic spatulas had missing pieces at ends and large white cutting board had heavy black material build-up on the surface. Metal blade attachment and metal and black plastic attachment to hand chopper was rusted with debris build-up on the surface. Maintain all equipment smooth and easily cleanable.
PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe. Prepared taquitos and dry storage rice and beans stored in large non-food grade plastic containers. Instructed person in charge to maintain all food items in food grade storage containers, plastic bags or plastic wraps or provide proper food grade liners so that food in not in contact with containers. Person in charge will remove food at time of inspection
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding, which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. The person in charge declined at time of inspection. Discussed option to have salsa tested as non-TCS foo, or provide salsa pump dispensing cold holding unit or only individual containers of salsa. Large squirt bottles taken from cold holding units and given to customers for personal self-service at dining tables and then returned to cold holding units or left on tables when customers leave. Failure to correct repeat violations may result in legal action.
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.
