*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods -- Observed kitchen staff preparing ready to eat noodles with bare hands. Salads prepared with noodles were discarded and employees washed hands and put on gloves. Discussed risk of food contamination from bare hand contact with ready to eat foods with person in charge.
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 items out of temperature in fridge with glass doors. Cream cheese, cut melon, and sliced watermelon were between 46*F and 60*F. Person in charge stated items had been temperature checked approximately 4 hours prior and items had been in temperature. Temperature fluctuations were likely caused by frequent opening of the unit door. Additionally, packets of butter were found on a cart in the food packaging room at 86*F. Temperature sensitive items must be held at or below 41*F. Person in charge stated butter would be discarded, out of temperature items in fridge would be moved to facilitate lowering temperatures. At the time of inspection, items in the unit were temperature checked after leaving the unit door closed and temperatures had reduced.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-207.11 (B), P: Restriction and Storage-Medicines; Storage & labeling -- Observed bottle of tylenol stored directly above deli meat slicer. Employee medicines must be stored to prevent contamination to food prep areas. Person in charge removed medicine.
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- Observed chlorine in three compartment sink at 200+ ppm. Sanitizer must be maintained between 50-100 ppm. Person in charge drained sanitizer. Advised sanitizer should be tested frequently when hand-dosing sanitizer.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap -- Observed mop sink with no air gap. Hose was attached directly to sink, with nozzle resting in drain basin. No backflow prevention device was present on the hose. Person in charge stated hose would be removed. Advised hose could be left on sink if a proper backflow device was installed on the sink.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with RS 1119 Establishment claimed to have a catering contract with St. Joe's hospital. Discussed requirements for serving foods to highly susceptible population.
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.
