*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge---Establishment has priority violations and no manager certification. Employee could not answer foodborne illness related questions. Educated employee at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency---Observed deli slicer with accumulation of food debris on blade. PIC stated it had not been cleaned since this morning. Instructed PIC to have deli slicer broken apart and washed, rinsed, and sanitized. Please ensure to wash, rinse, and sanitize slicer in between uses or throughout the day, every 4 hours.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---Observed sliced roast beef in prep cooler and in walk-in cooler with no date mark. Additionally, potato salad in walk-in cooler also had no date mark. PIC stated items were from two days ago and date marked items. Please ensure to date mark items and keep for 7 days including the day food was prepared or package was opened.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation---Establishment uses time as a control for their boba and time on boba was 11am-4pm; to be discarded at 4pm. Discussed with PIC that food should only be kept for 4 hours and this time stamp is for 5 hours. PIC changed time on boba to be discarded at 3pm. Please ensure to keep better time documentation when using time as a control.
PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded---Boba that was to be discarded at 3pm was not discarded and time was 330pm. Discussed with employees and item is going to be discarded (see embargo form). Please ensure to discard food when using time as a control within the 4 hour time frame.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law---Observed avb valve at mop sink leaking when turned on. Please repair prior to reinspection.
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. No County legal action will result from this inspection. Reviewed time as a control policy with PIC and employee. Core-2-102.12(A), C: Certified Food Protection Manager---There is no certified food protection manager certification on site. Please obtain prior to next routine 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.
