*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods----Employee observed slicing and handling tomato for resident with bare hands. Employee was asked to discard all ready to eat food that was touched with bare hands and put on gloves. Ensure that employees are limiting contamination of ready to eat foods by wearing gloves or by other approved methods.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness-----Chlorine sanitizer in dish machine that was in use at 0ppm. PIC stated that three compartment sink would be used until dish machine is repaired. PIC called to have dish machine repaired at time of inspection. Ensure that sanitizer is at proper concentration according to manufacturer’s directions
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---Open package of franks with 5-26 date mark in walk in cooler. PIC discarded franks-see embargo form Ensure that ready to eat PHF/TCS foods items are properly disposed of when date mark/expiration date has been surpassed.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-6-501.110, C: Using Dressing Rooms and Lockers----Employee personal items stored with food items on shelf over prep area. Ensure that employees have suitable facilities for the orderly storage of employee clothing and other possessions.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. *Talked to PIC about proper cold holding temperatures and date marking. A pattern of non-compliance for foodborne illness risk factor violation # 21, 3-501.18 has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of inspection. Failure to correct repeat violations may result in legal action. 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.
