*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-2-301.14, P: When to Wash - Employee cleaning dishes in 3 compartment sink with detergent/soap and rinsing them, then placing them in dish machine to sanitize. After sanitizing dishes in dish machine, employee was still washing dishes in detergent and rinse and then opened dish machine and handled the clean dishes without washing hands between. The clean dishes were re-cleaned. Employee will wash hands between handling of dirty and clean dishes. Please ensure employees wash hands as required.
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 - Open container of raw fish stored above container of imitation crab meat in walk-in cooler. PIC moved raw fish to bottom shelf. Raw fish stored above ready-to-eat food items such as celery and rice noodles in small reach-in cooler at end of cook-line. PIC moved raw fish to bottom shelf. Please store raw animal food items below ready-to-eat food items (refer to food safety storage hierarchy chart by walk-in).
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 - Imitation crab meat, spicy tuna, and cream cheese in prep top cooler nearest to kitchen entrance with internal temperatures ranging between 43-56*F. PIC stated the items were placed in the cooler within the last hour and moved all the TCS food items to another cooler for cooling and continued cold holding. Please ensure all cold held TCS food items are maintained at 41*F or below.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation - Cooked rice at 125*F under time as a control without time recorded. PIC stated the rice is swapped out about every 45 minutes and wrote the time it was placed out on the rice container. Please ensure TCS food items under time as control adhere to time control policies. Also discussed time control policy requirements with PIC.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Can of Raid pesticide found below prep top cooler nearest kitchen entrance and also in dry storage area near rear entrance to establishment. PIC removed both cans from facility. Pesticides shall not be stored in a food establishment. Pesticides shall only be administered by licensed pest control technician.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Hand wash station leaking when not in use. Please repair prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # 20, 3-501.16(A)(2) and (B), 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. Discussed consumer advisory requirements (lunch menu) and retention of parasite destruction records. 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.
