*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
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Observed port wine cheese in bottom of left lift top cooler drawer with green mold. PIC discarded item when brought to attention. Ensure all food is discarded before it becomes moldy.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed pesto, hard boiled egg, cheese, and salsa in back lift top cooler at 44-48 degrees F. Per PIC, the items have been in there since yesterday. PIC discarded the items. Ensure proper cold holding temperatures of 41 degrees or less for TCS items.
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
Observed cooked calamari with date mark of 6/21 in middle lift top cooler. Observed mango salsa in middle lift top cooler with date mark of 6/23. Both items have date marks from over 7 days ago. Per PIC, he is not sure when the items were made. PIC discarded items when brought to attention. Ensure TCS items are correctly date marked and discarded after 7 days (day made + 6 days).
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed back lift top cooler at 45 degrees F holding various TCS items. Ensure it is repaired or replaced prior to reinspection.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Reinspection scheduled for 7/12.
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.
