*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance--Observed hand washing sink in kitchen area being used to store plastic containers. Person in charge removed containers at time of inspection. Hand washing sinks in bottom and upper level bar areas had wash cloths stored in them. PIC removed them at time of inspection. Please ensure to not use hand washing sinks for any other purpose other than hand washing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision---Observed hand washing sink in upper level bar area as well as in basement and kitchen area with no paper towels at time of inspection. Person in charge obtained paper towels at time of inspection. Please ensure that hand washing sinks are stocked with paper towels at all times to ensure proper hand drying.
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability---Observed no soap in hand washing sink in upper level bar area. Soap was obtained by PIC at time of inspection. Please ensure that soap is available at all hand washing sinks at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS---Observed soda gun nozzles in bottom and upper bar areas with build up of organic matter. Please clean at a frequency that prevents such build up.
Correct Prior To Next Routine Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed spray bottle in upper level bar area containing clear liquid but no label stating its contents. Person in charge stated it was quat sanitizer and had employee label bottle. In kitchen area, unlabeled spray bottle containing light pink liquid was on shelf above prep coolers with no label stating its contents. Employee stated it was glass cleaner and labeled bottle. Please ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material to prevent potential misuse.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed live German cockroaches in dishwashing machine in basement. Person in charge stated certified pest control is done but could not provide receipts. Please have certified pest control done prior to reinspection.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed brown liquid residue on walls throughout bar area in both bottom and upper level bars. Floors in bar areas are also in need of some cleaning. Walk-in cooler in basement also has visible dirt and debris on floors under shelving units. Additionally, in basement, there is standing water from what the PIC described as water that comes out of the wall from the bar on West side. No leak was visible at time of inspection. Please clean at a frequency that prevents such build up.
Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter---Observed in upper level bar area, in kitchen, and basement area various items and equipment that are not used. Please remove items prior to next routine inspection.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 0 Priority, 5 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Person in charge states that they are not using the kitchen to cook tonight but will still continue to cook food in the kitchen in the future. Inspection conducted with RS 1237.
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.
