*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco -- Several employee drinks were present in the kitchen, including open Styrofoam cups and open cans. Employee drinks may be present in the kitchen but must have a tight fitting lid and a straw in order to avoid the contamination of foods and employee hands. The drinks were discarded.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination -- Observed raw ground meat stored in a container with plastic-wrapped raw bacon. The container of bacon/ground meat was stored directly above raw pork kabobs. Raw meats must be stored according to cooking temperature with high temperature items (burgers) above lower temperature items (bacon and pork) in order to reduce the risk of cross contamination. The bacon was moved to a separate container and the items were rearranged to reduce the risk of cross contamination.
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 significant food debris on meat slicer. An employee stated the slicer had been used earlier in the morning (3+ hours before) and had not been washed/sanitized afterwards. Additionally, strainers were found hanging with clean dishes with food debris stuck to and hanging off of the food contact surface of the strainer. The items were all moved to be washed. Food contact surfaces must be washed and sanitized after use and every 4 hours while in use.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition -- cooked chicken and establishment-made chicken broth were in the reach in fridge and were dated 8/16/18. Perishable food items must be discarded within 7 days of the original cooking/preparation, including the initial day of preparation. The items were discarded.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling -- Employee medication was stored directly above a food prep area where several food items were being left uncovered during preparation. Employee medications may not be stored near food prep areas and must be maintained in a designated employee area to avoid contamination of food and food contact surfaces. The person in charge moved the medication.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation -- Wet wiping cloths were left on the prep-line cutting board. Wet sanitizer cloths must be stored in an appropriate sanitizer solution between use. An employee moved the cloths to a nearby bucket.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 0 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this 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.
