*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 certified food manager on staff, more than 1 Priority violation occurred during inspection. The Food Protection Manager certificates available at the establishment are expired. Please have a member of staff obtain a Food Protection Manager certificate from an ANSI accredited program.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed line cook handle raw meat and place it on the grill with gloved hands. Cook was then observed handling tongs, removing gloves and placing a new glove on one of his hands. Cook then proceeded to handle knife to chop Ready to Eat (RTE) meat. No hand washing occurred between activities. PIC instructed employee to remove gloves and wash hands appropriately. PIC had utensils cleaned and sanitized. Please ensure employees wash hands as often as necessary to prevent cross contamination. Provided a When to Wash handout. 2ND CONSECUTIVE VIOLATION.
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 a container of raw pork intestines with plastic wrap stored directly over loosely covered containers of cooked meats inside the walk in cold holding unit.. No evidence of dripping or cross contamination. PIC moved raw intestines to the raw pork side of the walk in unit.
PIC must ensure raw animal foods are separated during storage, preparation, holding, and display from raw RTE foods and cooked RTE foods. Ensure each type of FOOD is arranged in EQUIPMENT so that cross contamination of one type with another is prevented
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 cooked meat inside the hot holding unit at internal temperatures ranging from 105F-112F. PIC stated the meat had been cooked and placed in the holding unit less than 2 hours prior to inspection. Meat was reheated to 165F and placed on the unit.
Except during preparation, cooking, cooling, or when time is used as a control all TCS
food to be maintained at 135°F or higher.
4RTH CONSECUTIVE VIOLATION
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers
Observed red and green cooked salsa inside the cold holding unit located by the cash register at temperatures of 44F and 45F. PIC stated the salsa had just been placed in the unit at the time of inspection. Ice bath had not been placed below and around the salsa containers correctly, preventing them from holding at 41F or below. PIC placed ice to allow salsa to cool and hold at 41F or below. Please ensure ice baths are made properly to ensure proper cooling.
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 flies around the flat grill, cutting board and dispatch area, and in the dining area. PIC employs a pest control company but has not had any treatment against flies. CORRECT PRIOR TO REINSPECTION
Will re-inspect in 10 calendar days for pest control services
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [6], [code reference: 2-301.14], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Due to the violations noted on this inspection report, County legal action may 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.
