*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-Observed person in charge used hamburger packaging to squeeze ground beef onto the grill and then used gloved right hand to flatten raw beef onto grill. When person in charge was done scooped meat into taco shells and used gloved hand to sprinkle cheese without changing gloves or washing hands. Discussed cross contamination and hand washing policy and procedure. Cheese and tacos were discarded. Person in charge washed hands and changed gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision-Hand washing sink was not stocked with paper towels at time of inspection. Discussed that multi-use hand towels cannot be used to dry hands so front of house employee restocked single use paper towels. Discussed hand washing policy and procedure.
Corrected At Time Of Inspection
13
Food separated & protected
Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection-Observed open box of bacon stored over tomatillos and cilantro in walk-in cooler. Observed raw beef being stored over cooked beef and beef tongue and raw shelled eggs being stored over tomatoes. In freezer bags of frozen french fries and raw and frozen packages of beef and chicken were all mixed together in the walk-in. Discussed cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling-Observed pozole in a large metal pot that measured 80 degrees F. Pozole had formed a thick skin on top. Per person in charge it was cooked by morning crew so said 9am. Item did not reach 70 degrees within two hours and was embargoed. Discussed cooling policy and procedure. Item need to be cooled in shallow pans and stirred frequently.
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-Observed cooked jalapenos measured 125 degrees F. Per person in charge they had just been made. Discussed hot holding policy and procedure. Lid was put on steamwell.
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-Observed TCS foods measuring between 45 and 50 degrees F. Per owner via phone the unit was at 40 degrees at 10 am. Repairman was called and employee adjusted dial. Achieved ambient temperature of 40 degrees F. Discussed cold holding policy and procedure. Unit should still be serviced to ensure that it continues to maintain 41 degrees or lower.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens-Menu has consumer advisory for huevos rancheros, but take out menus do not. Discussed consumer advisory. Do not use take out menus until new ones are printed with consumer advisory.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-202.12, P: Conditions of Use-Measured sanitizer compartment of sink much higher than 200 ppm. Also soap had been added to sanitizer. Discussed wash, rinse and sanitize policy and procedure. Cook drained the sink.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.115, Pf: Prohibiting Animals-Observed live small roach in office and more than three live small roaches on wall above three compartment sink. Walk-in contained more than three dead large cockroaches in the corner of walk-in. Also in dining area observed more than five flies. Pest control needs to treat establishment for roaches and flied and dead pests need to be removed.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 5 Priority, 3 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Discussed five gallon bucket of horchata on floor appeared to have shoe print marks on lid. Do not use five gallon buckets of food as step stool if this is occurring.
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.
