*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-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet-----Observed no hot water at hand wash sink. Fix prior to re-inspection. Hand wash sinks must have hot water that reaches 100F to allow for proper hand washing.
Correct Prior To Reinspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling----Observed cut lettuce in prep cooler "45F" and in reach-in "50F". Found out of temperature. Per kitchen employee items were placed to cool at 10am. Lettuce was discarded. Items prepped at room temperature must be cooled to 41F in 4 hours.
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-----Observed beef stock with discard date of 3/11/17 in reach-in refrigerator. Employee discarded beef stock. RTE time/temperature control must be discarded at 7 days.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals-----Observed chlorine wiping cloth solution exceeding 200ppm. Employee diluted solution to 50ppm. Chlorine solution must be maintained accurate concentration (50-100ppm).
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 green tomatoes in cooling process at 100F, cooling at room temperature. Employee placed cooked tomatoes into reach-in freezer. Proper methods are ice bath or shallow container in reach-in or walk-in. Must be used in order to reach proper cooling temperatures.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Conducted with RS#1131
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.
