*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
Person in charge does not have a food safety manager certification and there was a Priority violation at time of inspection. Please ensure person in charge maintains a food safety manager certification and keeps a copy available at all times. 3RD CONSECUTIVE VIOLATION
Correct Prior To Next Routine Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Observed queso fresco and beef stew with no date mark. PIC labeled queso fresco with the day it was opened on 5/3/18 as well as the beef stew with the day it was prepared 5/1/18. RTE, TCS food that is cooked and cooled on-site and is held for > 24 hours shall be clearly marked to indicated the date or day the food shall be consumed on premises, sold, or discarded when held at a temperature of 41°F or less for a maximum of 7 days.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed a bottle of orthoboric acid roach and ant killer in the back of the establishment by the dry storage area. PIC discarded bottle. Please ensure pesticides are only applied by Certified Applicator.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods
Observed cooked rice at an internal temperature of 45F inside a sealed ziploc bag. Per PIC, rice was cooked 5 hours prior to inspection. PIC placed rice in a shallow, uncovered container inside the reach in cold holding unit to reach a temperature of 41F. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 0 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Conducted with RS 1138 and RS 1225
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.
