*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........Using gloved hands, worker cracked an egg, wiped hands with a wiping cloth, and then handled a container of lettuce greens. She was instructed to wash hands.
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure......Worker washed gloved hands. After instruction, she removed gloves, and properly washed hands before donning new gloves.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.......Manager rinsed out a wiping cloth in the sushi bar hand washing sink. He was instructed to discontinue using the sink for anything besides hand washing. The faucet at the same sink has excessive mineral deposits and is leaking at the faucet handle. Maintain it in good repair.
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........Double panned in the top level of the kitchen prep cooler, Observed TCS foods holding over 41F including lettuce/53F, tofu/45F, noodles/46F, edamame/48F, fish roll/46F, shrimp/48F, etc. Maintain cold TCS foods at or below 41F.nThe person in charge indicated that the cooler top was open frequently, and relocated the foods below. Discussed how double panning is not an efficient way to keep proper temperatures.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens.........Observed long cutting board stored upright with edge on the floor. Maintain clean equipment stored at least six inches from the floor. It was sent to the warewashing sink for cleaning.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment.......Kitchen prep cooler door is off the hinges and propped in place. Glass sushi case door is cracked and covered with tape. The ice maker door is missing and covered with layers of plastic wrap. Make repairs and maintain equipment in good repair.
Correct Prior To Reinspection
47
Non-food contact surfaces clean
Core-4-602.13, C: Nonfood Contact Surfaces........Observed soiled surfaces including the black baskets holding plasticware, the toaster oven in the sushi area, and the table adjacent to the fryer. Clean and maintain surfaces throughout as needed.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Advised person in charge regarding requirements of datemarking and updating parasite destruction letters to 2017.
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.
