*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities - Hand sink near stove partially blocked by door and had sanitizer dispenser line inside sink basin. PIC removed sanitizer line and will keep door closed when not in use so that sink is more accessible. Hand sinks shall only be used for hand washing and shall be accessible during operation. ***2ND REPEAT***
Priority Foundation-6-301.12, Pf: Hand Drying Provision - No hand drying provisions available in restroom. PIC provided paper towels. Ensure hand drying provisions are available at all hand wash stations including in restroom.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Cleaning chemicals stored above 3 compartment sink. PIC moved chemicals to floor below 3 compartment sink. Ensure chemicals are stored in a safe area that prevents possible contamination of food or food contact equipment.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-202.15, C: Outer Openings, Protected - Door left open during operation. PIC shut door and will keep door shut when not in use. Keep openings to outdoors closed as often as possible to prevent access to pests.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient - Ice machine used for customer drinks observed with employee personal bottled beverages inside. PIC removed and discarded beverages, drained ice machine for cleaning, and purchased bagged ice from approved source to use for drinks until cleaning is completed on ice machine. Please ensure personal drinks are not stored in ice that is used in drinks. Personal beverage items can be stored in designated cooler areas.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap - Spray arm of 3 comp sink and drain pipe of ice machine below flood rim/floor sink rim respectively. PIC hooked spray arm on hook. Inspector suggested new tension spring to keep arm out of sink even when not hooked. Please ensure spray arm is stored at least 1" above flood rim of 3 compartment sink when not in use. PIC was able to position and lock drain line in place to provide 1" air gap during inspection. Please ensure these air gaps are maintained to prevent possible contamination.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Discussed proper storage of in-use utensils and cooling methods. 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.
