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*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.

Grade
Priority Violation *
Cutting Edge Participant
D
4
Violation Description
Violation Comments
Correct By
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... Observed server plating order and reaching into bowl with bare hands to add more french fries to plate, stopped server before food reached the plate and had the bowl of fries discarded. Please ensure staff does not handle ready to eat food with bare hands.
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... Found raw beef and raw shrimp in containers being stored over cooked chicken in bottom of prep table cooler, no evidence of cross contamination visible. Had PIC move RTE food to shelf above raw products, please ensure raw animal products are not stored over RTE foods to prevent contamination.
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... Metal container of chowder witting in makeshift steam table on cooktop, PIC said it had been there for about an hour and the soup was measured at 114*F. Had PIC reheat soup in pan to 165*F before putting back in steamer setup. Please ensure all TCS foods are hot held at 135*F or above to prevent bacteria growth.
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... Tray of cheese enchiladas in walk-in cooler marked 11/3 (discard date), had PIC discard tray. Please ensure TCS foods are date marked and discarded after a 7 day shelf life. Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking... Large metal container full of wonton soup found without date mark in walk-in cooler. PIC stated that it was from "the day before yesterday", had PIC date mark item appropriately. Please ensure all TCS foods are date marked after preparing or opening package to ensure a 7 day shelf life.
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... Items such as cooked ham cubes, cheese and cut veggies from the omelet bar found in covered containers in walk-in cooler at 46-55*F, PIC said they had been there since about 11 from breakfast. Had PIC uncover items to allow more efficient cooling. Please ensure items that must be cooled are stored in shallow uncovered containers until they reach 41*F.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Discussed methods of keeping ice bin behind bar safe from contamination and having hand sink leak in kitchen and walk-in door handle fixed.


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.


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