*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...
In walk-in cooler observed a small uncovered container of raw chorizo an raw bacon being stored inside a large container of chopped veggies, no visible evidence of contamination, had employee move to designated raw pork storage. Additionally, large container of raw bacon and chorizo was being stored over tortillas, no visible evidence of contamination, had employee move raw product to bottom shelf. Please ensure all raw animal products are not stored above ready to eat foods to prevent cross contamination.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling...
Large metal pot of menudo measured 49-51 degrees F internal, person in charge said it was prepared over 12 hours ago, had employee discard item. A covered metal pan of carne asada was found with an internal temperature of 49 degrees F. Employee stated this was prepared yesterday, had employee discard. Please ensure all time/temperature controlled for safety (TCS) foods are cooled from 135 to 70 degrees F within 2 hours and from 70 to 41 in no more than an additional 4 hours to prevent rapid bacteria growth.
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...
Covered container of refried beans with an internal temperature of 47-48 degrees F in walk-in cooler, employee stated that they had been prepared on Sunday and had been in the cooler since then, had employee discard item. Please ensure all TCS foods are stored t 41 degrees F or below when cold holding to prevent bacteria growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use...
Found 2 cans or "Raid" brand bug killer and one syringe of roach killing gel on shelves by ice machine, and one can of pesticide on the floor in the kitchen. Had employees discard items. Please ensure all pest control measures are performed by a professional and harmful pesticide chemicals are not stored on the premise.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods...
Sheet pan holding cooked onions with an internal temperature of 85 degrees F being stored under grill, employee stated they had been prepared about 1.5 hours ago and were being cooled, had employee move item to walk-in cooler. Please ensure TCS foods are cooled inside cooling/cold holding equipment once they reach 135 degrees F to prevent temperature abuse.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.112, C: Removing Dead or Trapped Birds, Insects, Rodents and other Pest...
Observed 2 dead pigeons laying against the outside of the building, please remove dead or trapped pests to prevent attracting other live pests.
Correct Prior To Next Routine Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices...
Establishment uses chlorine sanitizer and has no test strips available. Please ensure chemical sanitizer test strips are available at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 3 Priority Foundation and 1 Core violations on this inspection. Due to the violations noted on this inspection report, County legal action may result from this inspection. Discussed non-continuous cooking, medicine storage, outside cleanliness, and unnecessary items. A pattern of non-compliance is developing for Priority violation #13, [3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Signed up person in charge of AMC class on 4/5/18 at 1:00pm. Will re-inspect in 10 calendar days for test strips. Conducted with RS 1197
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.
