*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
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency>>>Observed knife for spreading cream cheese on countertop with visibly dried on cream cheese and per PIC could not be determined last time knife was cleaned. Instructed PIC to move knife to dishwashing area and instructed PIC that all equipment must be cleaned every 4 hours
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS>>>Observed tongs for donuts with heavy accumulation of dried on organic food debris. Instructed PIC that tongs must be cleaned daily. Observed accumulation of organic debris in bottom of dipper well in use ice cream dipper well. Must clean.
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 large container of cream cheese out in container above table at 77*F. Per PIC it was unknown how long cream cheese had been out and therefore cream cheese was embargoed. Instructed PIC that cream cheese must always be refrigerated and kept in refrigerator.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking>>>Observed cut ham, cooked eggs and cooked sausage without date marks. Per PIC ham had been cut 2 days prior, eggs and sausage had been cooked one day prior. Instructed PIC to properly date food at time.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation>>>Observed ham and cheese and jalapeno and cheese croissants that per PIC had been cooked 1.5 hours prior without time marking. Instructed PIC that filled croissants must be time marked or refrigerated. If time as a control is being used time must be documented when food is cooked and no more than 4 hours can pass until food is discarded or used with no option for saving food.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed fabulosa floor cleaner being stored on shelf above and on soda boxes. Instructed PIC to move cleaner at time.
Corrected At Time Of Inspection
33
Approved thawing methods used
Core-3-501.13, C: Thawing>>>Observed frozen ham thawing out on countertop. Instructed PIC that all thawing must occur in refrigerator or under running water.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers>>>Observed tray of donuts out on countertop for customers self service due to donuts being 1 day old and on discount. Instructed PIC that all food must be protected from contamination from consumers and must behind sneeze guard, or under dome cover or individually portioned or in display cabinet. PIC removed donuts at time.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed heavy accumulation of organic food debris on walls, under equipment and on floor throughout establishment. Must clean.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 2 Priority Foundation and 2 Core violations on this inspection. No County legal action will result from this inspection.
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.
