*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
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Internal temperature of grilled onions under heat lamp measured at 96 Deg. F. Per manager, onions left out 4 hours prior to inspection. Discussed hot holding requirements with owner and manager (135 Deg. F. or higher). Onions were discarded and placed on embargo at time of inspection.
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. Internal temperature of grilled chicken, grated cheese, grilled chili and peppers measured at 54 Deg. F. in pull out drawer of cold holding unit under grill. Ambient air temperature measured at 50-52 Deg. F. Per staff, food in unit for 4 hours. Manager discarded food and food placed on embargo at time of inspection. Per manager, no TCS foods will be placed in cold holding drawer. Establishment has additional cold holding units that can be used until repaired. Heat from grill line directly hits drawers to cold holding unit. Eight trays of thickly spread butter with chopped garlic topping on cut bread on rolling rack measured at 71 Deg. F. Per manager, food prepared 4 days prior to inspection (11/10). Discussed cold holding requirements (41 Deg. F. or less). Manager discarded and food placed on embargo at time of inspection.
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. The following TCS foods had datemarking that exceeded parameters: pork chili (11/5-11/12), chicken juice (11/8), chicken sauce (11/6), spinach dip (11/5-11/12), chili, garlic aioli (11/5), ground tomato (11/2-11/8), cooked poblano and corn bread (11/3), chipotle puree (11/3-11/10). Discussed datemarking requirements with owners and manager (date prepared plus 6 for a total of 7 days). Recommend that staff write the date prepared and date of discard on stickers that go on containers of food and have management verify that food is labeled and discarded properly and rotation of food items once prepared (FIFO). Instructed manager to discard food and food placed on embargo at time of inspection.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. Discussed time as a control parameters (written policy and labeling system). Recommended training inspection for management and staff. Discussed no barehand contact requirements for ready-to-eat foods with staff and manager (mint, cut fruit used at bar for drinks). A pattern of non-compliance is developing for PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition, which has been noted during this inspection. Discussed 4th consecutive repeat violation with owner and manager. Discussed food safety handlers certificates for employees-ensure all employees have certificates and these certificates are maintained on-site for future inspections. Due to the violations noted on this inspection report, County legal action may 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.
