*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
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling:
Cooling shredded chicken that was labeled as prepared at 11am, was in sealed zipper bags at a temperature of 67° F at 2pm, three hours after cooling had begun indicating that it did not reach the required 70° F within two hours. Several factor were involved including; the sealing of the plastic bags, the placement of several bags together in a deep pan, as well as placement in the walk-in cooler. Chicken was removed and immediately discarded by one of the managers. Printed cooling guidelines were provided. This process will be re-visited at time of re-inspection.
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:
Coleslaw and guacamole salsa in a reach in cooler were at temperatures between 57-59° F. Guacamole salsa that had only been in the unit for two hours per manager was returned to the walk-in and the coleslaw that had been in the unit since "the morning" per manager, was immediately discarded.
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:
Reach-in cooler on the very front line was not maintaining its contents which included; guacamole salsa containers, chopped broccoli, and coleslaw. All items were removed from unit and a re-inspection will be conducted for correction.
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-502.11(B), Pf: Good Repair and Calibration:
The thermometer inside one of the front line reach in coolers had been completely crushed and no longer had its internals rendering it useless. Person in charge provided a new one.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment:
One of the side access doors of the walk-in cooler had a latch that was broken and being held in place with a screwdriver. The door did not close completely and was allowing hot air from the grills to cause temperatures inside of the walk-in that were not desirable for proper cold holding.
Correct Prior To Next Routine Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils:
Throughout the premises, Food debris and litter was observed underneath equipment. Clean thoroughly and clean at a frequency that prevents these accumulations.
Correct Prior To Next Routine Inspection
51
Toilet facilities: properly constructed, supplied, & cleaned
Core-5-501.17, C: Toilet Room Receptacle, Covered:
Wall mounted trash receptacle in the women's restroom did not have a lid on it. At least one covered trash must be provided in restrooms used by women for the disposal of hygiene products.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods:
Various walls throughout establishment were in disrepair. tiles missing, walls damaged, and tile base coving broken. Repair accordingly and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 2 Priority Foundation and 4 Core violations on this inspection. 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.
