*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 ---- Observed chicken, pork, cooked onions, and cooked peppers at hot holding table that were between 110*F-125*F. Per PIC, items had been placed at the hot holding table 2 hours prior. PIC discarded items upond request.
Also observed chili on counter that measured between 105*F-120*F. Per PIC, chili was made 30 minutes prior. PIC reheated the chili to 165*F upon request. Please ensure all hot holding TCS foods are 135*F or above.
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 salsa and guacamole on top portion of prep table that measured between 48*F-52*F. Per PIC, items had been placed in the prep cooler 4 hours prior. PIC moved items to walk-in cooler for rapid cooling. Please ensure all TCS foods cold hold at 41*F or below.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap ---- On mop sink, observed long hose with pressure hose nozzle at the end, and the water was turned on the faucet. PIC disconnected the hose upon request. Please do not use a pressure nozzle that causes continuous pressure on the AVB.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. A pattern of non-compliance is developing for Priority violation # 19, 3-501.16(A)(1), which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.
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.
