*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure --- Observed chef wash hands with 8 second soap lather under water. Observed a second chef dispense soap and immediately put hands under the water to lather. Both chefs were pulled aside and educated on proper wash procedures. Both rewashed their hands at time of inspection and were observed washing correctly for the remainder of the inspection. Handwashing should consist of wetting hands, lathering for 15 seconds with soap, and then rinsing.
PRIORITY VIOLATION-2-301.14, P: When to Wash --- Observed chef place raw beef on the cooktop, and then change gloves with no hand wash in between. Chef was asked to wash hands and educated on when to wash procedures. Chef was observed washing at correct times throughout the remainder of the inspection. Any time a change of task occurs, such as transitioning from touching raw animal products to touching ready-to-eat products, a hand wash should occur between glove changes.
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 --- In a prep cooler across from the stove, raw beef was stored in an open metal container over batter consisting of butter and flour. PIC moved beef to bottom shelf and batter to top shelf at time of inspection. Additionally, in the walk-in, 7 large boxes of raw bacon were stored on the top shelf over several ready-to-eat products. PIC was asked to move the bacon to a lower shelf so that it was not stored over ready-to-eat products. Please ensure that raw animal products are stored underneath ready-to-eat food products. Meats should be arranged according to cooking temperature -- provided PIC with storage handout.
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 cold-holding drawers underneath the stove, raw beef meatballs were holding between 45-48*F. Per PIC, they had been moved from the walk-in to the drawer 1.5 hours ago. PIC was asked to move the meatballs back into the walk-in to cool them back down to 41*F. Please ensure that TCS items being cold-held are 41*F or lower at all times.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe --- The ice machine in the kitchen was observed to be very damaged and rough on the inner roof of the machine. Additionally, the chute was heavily ridden with organic matter. PIC was made aware, and a re-inspection will occur in 3 days to ensure the ice machine has been repaired so that it is smooth and easily cleanable. Additionally, a grocery bag of raw pinto beans was observed stored on a shelf in the back of the kitchen near the walk-in. PIC was advised to discard the beans at time of inspection. Food items should only be stored in food-grade containers to ensure that dangerous chemicals or other deleterious substances do not leach into the food.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Signed PIC up for AMC Class on 9/26/18. Discussed facility maintenance, and chemical labeling. Conducted with RS #1119. 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.
