*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
11
Food in good condition safe, & unadulterated
Priority Foundation-3-202.15, Pf: Package Integrity -- Four cans of tomato sauce dented on the upper or lower seal of the 7lb can. Cans located on the wire shelf next to the ice machine in the back room --- cans removed and set aside to be returned for credit from the vendor, educated on package integrity and maintaining hermitical seal
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 --- No detection of chlorine at dish level for the low temperature> Machine was primed and ran seven times with no change of chlorine reading. Machine not dispensing chlorine from the line during priming --- machine placed out of order, utilize three compartment sink until machine is properly sanitizing
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils --- Can opener, tongs, ladles stored as cleaned with food debris on the food contact area, ie blade of the can opener, inside of the ladle, and inside of the tongs --- employee placed equipment at the three compartment sink to be cleaned, educated on cleaning process, frequency and clean to sight/touch
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling --- Beer cheese dated 6/12 located in the walk in cooler with an internal temperature of 48^F. Beer cheese stored in a covered plastic 5L container. Diablo sauce dated 6/12 with an internal temperature of 48^F located on the bottom shelf of the wire shelving in the walk in cooler --- embargoed, educated on cooling methods and maintaining time temperature requirement
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 --- Three bags of rice with corn stored on the food prep table with internal temperature of 71^F and two bags at 65^F. Per employee, rice was cooled earlier in the morning on sheet pans and placed in gallon food bags. The food bags were stored on the food prep table with no means of cold or hot hold. Chicken wings and cooked mushrooms in the pull out cabinet reach in cooler
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 ---- Ham dated 6/4, habanero sauce dated 5/14 located in the east reach in cooler. Per employee, habanero sauce is from cooked product at the facility ---- employee discarded, date marking handout emailed with inspection report
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment --- Pull out cabinet reach in cooler holding an ambient temperature of 48^F while holding time temperature food like cooked chicken, cooked mushrooms. East three door reach in cooler holding at 45^ while holding cut lettuce and sliced tomatoes --- units placed of order, maintain units at 41^F or below while holding time temperature controlled foods, East unit had lids placed in the areas that had no containers which caused unit to reach 36^F
Correct Prior To Reinspection
34
Thermometers provided and accurate
Priority Foundation-4-204-112 (E), Pf: Temperature Measuring Devices-Functionality; Warewashing machines --- No thermometer or means to measure internal temperature of the high temperature dishwasher --- obtain and utilize
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 4 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance for foodborne illness risk factor violation # [14], [code reference 4-501.114 ] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. Active managerial control plan emailed with inspection report at time of 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.
