*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...
Uncovered containers of raw beef being stored over raw fish being stored over cooked chicken in walk-in cooler, no visible evidence of cross contamination, had person in charge (PIC) re-arrange items according to food arrangement handout. Please ensure all raw animal products are arranged in a way that any cross contamination will be cooked off, and raw animal products are stored away from ready to eat foods to prevent cross contamination. Gave PIC arrangement handout.
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...
Warewashing machine in kitchen measured 0ppm chlorine sanitizer after multiple cycles, had PIC contact service technician immediately who arrived and repaired during inspection.
Additionally, warewashing machine behind bar was measuring 0ppm chlorine sanitizer as well, service technicians serviced this machine as well. Please ensure warewashing machines are working correctly are wares are being sanitized in chlorine solutions between 50-100 ppm.
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...
In make table cooler across from cooktops (all temperatures recorded measured in degrees F): ground beef- 50-52, raw steak- 52 , raw chicken- 51-53, raw fish- 51-52, raw shrimp- 54, cooked chicken- 50, cooked beans- 51, pico de gallo- 52, cut tomato- 58, cooked Canadian bacon- 59, raw eggs- 58, sliced cheese- 58; ambient temperature of cooler measured 55 degrees F. Items discarded (see embargo form), additional time/temperature controlled for safety (TCS) food items voluntarily discarded by PIC. Please ensure all TCS food items are held at 41 degrees F or below to prevent bacteria growth.
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...
Make table cooler across from the stoves found with an ambient temperature of 55 degrees F, temperature log had been misplaced and PIC was unsure of how long this equipment has been malfunctioning. PIC contacted repair technician to service machine immediately and discarded TCS food items being stored in machine (see embargo form), staff with use alternative cooler until unit is repaired. Please ensure all cooling and cold holding equipment is maintained in good repair to prevent temperature abuse.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-101.11, C: Surface Characteristics-Indoor Areas...
In warewashing are there is a large sheet of unsealed plywood covering the floor under drain matts, please replace with a smooth nonporous material to ensure all floors are easily cleanable.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) 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 #13, 3-302.11 (A1-2), 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. No County legal action will result from this inspection. Discussed discontinuing pesticide powder use, maintaining date marks when foods are moved, including more items in time as a control policy, and cooling methods.
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.
