*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 -- A priority violation has occured. No certified food manager documentation available on site. A food manager's certificate must be obtained within the next 90 days.
Correct Prior To Next Routine Inspection
12
Required records available; shell stock tags, parasite destruction
PRIORITY VIOLATION-3-402.11, P: Parasite Destruction; Raw as Ready-to-Eat Fish -- Establishment serves raw salmon as ready to eat. Person in charge states that the salmon is purchased from a supermarket and then frozen in the establishment's freezers overnight before being thawed and served. Raw Salmon served as ready to eat must be frozen in compliance with food code regulations. A copy of the food code guidance on serving raw fish as ready to eat was left with the establishment. The person in charge will not serve salmon until it is obtained from on approved source and has undergone the appropriate parasite destruction procedure.
Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish -- No letter of parasite destruction was available for the salmon served as ready to eat. Appropriate documentation stating raw salmon served as ready to eat has undergone appropriate parasite destruction measures must be available in any establishment serving raw fish as ready to eat to customers. A resinspection will be conducted for this violation.
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -- Items in fish and toppings prep-line cold-holding units were found out of temperature. Tuna, salmon, Cooked shrimp, cooked eel, sprouts, masago, octopus, octopus salad, and cooked eggs were found between 47*F and 58*F. Employee stated items had been in fridge for approximately 3 hours. Items were moved to freezer and were cooled to 41*F or below before being replaced. Cold-holding items must remain at or under 41*F.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment -- Prep-line fridge for toppings was observed with an ambient temperature of 58*F. Temperature sensitive items in the toppings fridge were moved to another prep-line fridge. Cold-holding units holding temperature sensitive items must have an ambient temperature of 41*F or less. A reinspection will be conducted for this violation.
Correct Prior To Reinspection
48
Hot & cold water available; adequate pressure
Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability -- Hand sink in behind soda machine and in bar area do not dispense hot water. Other sinks in establishment do dispense hot water. All hand sinks must be capable of dispensing hot and cold water. A reinspection will be conducted for this violation.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 4 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Inspection conducted with RS 1119 A reinspection will be conducted due to priority foundation violations. Person in charge stated establishment would be undergoing a remodel in the near future
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.
