*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
Observed no current Certified Food Manager on staff. Priority violation occurred during inspection. Per person in charge, certification is expired. Expired Food Manager certificate was documented on the last routine inspection for the establishment. At least one employee must obtain a Certified Food Manager license within 90 days, and keep onsite for verification.
Correct Prior To Reinspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed employee pick up strip of paper from the floor with gloves on, contact between glove and floor was observed, employee then handled ready to eat (RTE) bread roll without disposing gloves and washing hands. Employee was asked to wash hands and discard bread roll (see embargo form). Please ensure employees wash hands when necessary.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Quat sanitizing solution inside 3 compartment sink measured at 0ppm at time of inspection. PIC drained solution, cleaned sink and filled up with solution at 200ppm. Please ensure sanitizing solution is at the required concentration to ensure proper sanitizing of food contact surfaces.
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
Observed sliced tomatoes in cold holding preparation unit at an internal temperature of 46F. Per PIC, tomatoes were sliced at 3:00am (over 6 hours at time of inspection). Tomatoes were discarded by PIC(see embargo form). Also observed cut spinach in cold holding preparation unit at an internal temperature of 53F. Per PIC, spinach was cut and placed in unit at 9:00am. Spinach was sent to walk in cooler and measured at an internal temperature of 50F after 15 minutes. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed bucket of quat sanitizing solution on prep line storing wiping cloths at a concentration of 0ppm. PIC disposed of solution and filled bucket with sanitizing solution at 200ppm. Please ensure wiping cloths are stored in solutions that are reasonably clean and maintained at the proper sanitizer concentration
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 1 Core violations on this inspection. Discussed employee health policy with PIC and provided handout of reportable diseases and symptoms. 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.
