*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 employee drop glove onto the floor, pick up glove, and proceed to place other gloves on hands without a hand wash. When brought to attention, employee washed hands and placed new gloves on hands. Ensure hands are washed when switching tasks and when contaminated.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed 2 employees wet hands, apply soap, and rinse under water immediately after applying soap. Employees turned off faucet with hands, then dried with paper towels. When explained, employees wet hands with water, lathered hands with soap for 20 seconds, rinsed hands, dried hands with paper towels, then turned off faucet with paper towel. Ensure proper hand cleaning procedure at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed food container in sanitizing part of 3-comp sink in water with 0 ppm chlorine. Employee cleaned out 3-comp sink and placed container back in wash section to be washed. Ensure all food contact surfaces are sanitized with 50-100 ppm chlorine bleach.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed soup in covered plastic containers in walk-in at 82-90 degrees F. Per PIC, soup was finished cooking at 10 am (over 5 hours prior to inspection). PIC discarded soup when brought to attention. Ensure food is cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 41 degrees F within 4 hours.
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 okra in crock pot at 115 degrees F. Per PIC, item was cooked and placed in crock pot for hot holding 2 hours ago. PIC discarded okra. Ensure proper hot holding temperatures of 135 degrees or higher at all times.
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 yogurt, hummus, potato salad and raw chicken in front cold holding display case at 48-50 degrees F. Per PIC, yogurt was mixed with sugar and placed in display case 2 hours ago, raw chicken was placed in display case within the past hour, and the hummus/potato salad were placed in display case 30 minutes ago. PIC discarded yogurt and placed all other items in walk-in to cool. Ensure proper cold holding temperatures of 41 degrees or less at all times.
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
Observed cold holding display case at 53.2 degrees F with various TCS items in it. PIC stated repair person is on the way. Ensure it is repaired prior to reinspection.
Correct Prior To Reinspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained
Plumbing in disrepair. Floor drain near 3-comp sink is slow draining. Avoid dumping too much water from 3-compartment sink at any given time. Repair person is on the way.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a D Grade and had 6 Priority, 1 Priority Foundation and 1 Core violations on this inspection. No County legal action will result from this inspection. Reinspection scheduled for 8/30.
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.
