*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
In walk-in cooler, observed raw pork stored over cooked and ready-to-eat food items including buckets of salsa. No evidence of dripping, spilling, or contamination was found at time of inspection. Person in charge moved the raw pork to the bottom shelf. Ensure raw animal products are never stored over ready-to-eat food items.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed 0 ppm chlorine on dishes in dishwashing machine after cycle had finished. Person in charge called the company responsible for maintenance at time of inspection, requesting a technician to repair the dish machine today. Person in charge stated all dishes would be cleaned and sanitized using the three-compartment sink until the dish machine was repaired. Ensure chemical sanitizer measures 50-100 parts per million (ppm) chlorine on dishes after dishwashing cycle.
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 cooked beef, cooked pork, previously canned tomato puree, and tomato-based chipotle sauce with date markings of May 26-30. Today's inspection date is June 7. Food items were embargoed at time of inspection. Ensure all Time/Temperature Control for Safety (TCS) food products are used within six days after the preparation date.
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
Observed cooked flan, cooked chicken, and cooked beans in walk-in cooler with no date marking. Person in charge stated some of these items had been prepared yesterday and some had been prepared the day before yesterday. Person in charge date marked the items at time of inspection. Ensure all Time/Temperature Control for Safety (TCS) food items are properly date marked with the preparation date.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe
Observed cooked rice stored in plastic grocery-shopping bag in hot holding unit. Person in charge moved the rice to a food grade bag at time of inspection. Ensure food contact surfaces are always made out of food-grade materials and are easily cleanable.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D Grade and had 4 Priority, 1 Priority Foundation and 0 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.
