*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency - Pizza cutter and tongs near pizza oven in back kitchen observed with food debris on them. PIC stated the utensils are cleaned every evening and the same pizza cutter is used all day. PIC moved utensils to ware wash station to be cleaned. Utensils that come in contact with TCS food items must be cleaned or replaced every 4 hours.
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 - Sour cream and salsa in small reach in cooler near cashier cold holding at 43-44*F. PIC stated the items had been in the cooler over two weeks and discarded them. PIC stated windows to kitchen let a substantial amount of heat in during the afternoon hours. Advised installment of curtains or blinds to help coolers maintain 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition - Deli sliced ham and turkey stored in saran wrap with discard dates ranging from 4/12-4/17. PIC stated the items are marked to discard after 7 days and were prepared more than 7 days ago. PIC discarded the items. Ensure discard dates are reviewed daily and TCS food items are discarded appropriately.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed proper sanitizer concentration levels and proper cooling time frames. Provided date marking, temperature, and cooling informational handouts. 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.
