*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
No certified food protection manager on staff, more than 1 Priority violation observed. Please ensure a member of staff obtains a food protection certificate from an ANSI accredited program. CORRECT PRIOR TO NEXT ROUTINE INSPECTION
Correct Prior To Next Routine Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed cooked chicken and cooked meat inside the hot holding located across from the stove at temperatures ranging from 71F-125F. Per PIC, chicken and meat was from the day before and was taken from the walk in cold holding unit less than an hour prior to inspection and placed inside the hot holding unit. PIC explained that the meat and chicken is reheated to order and is placed on the grill to reheat and then be directly served to the customer. PIC instructed employee to reheat chicken and meat on the flat grill to a temperature of 165F and then place it in thee hot holding unit.
Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher.
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 individual slices of cheesecake being held in the display cold holding unit located in the main dining area by the cash register at a temperature of 53F. Employee stated the cheesecakes had been in the unit for over 3 days. Unit measured at 50.3F on the min/max thermometer (see violation 31). Employee discarded cheesecake (see embargo form) and will only use the unit for sodas and water bottles.
Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Observed chlorine sanitizer solution inside the 3 compartment sink at a concentration of 200ppm. A mixing bowl was observed soaking inside this sanitizing solution. Had employee discard solution and prepare a chlorine sanitizing solution at 50ppm. Bowl was sent to be washed and sanitized.
PIC must ensure sanitizing solutions are not exceeding the maximum concentrations. Please ensure chlorine sanitizing solutions are kept between 50ppm-100ppm.
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
Observed cheesecake being stored in the display cold holding unit located in the dining area by the cash register. Display unit measured at 50.3F on the min/max thermometer. Cheesecake was discarded (see violation 20). PIC will not use unit to store TCS foods. Only water bottles and sodas will be stored in the unit. Also observed the reach in cold holding unit in the back area of the kitchen at a temperature of 78F on the min/max thermometer. Unit will not be used to hold any food until repairs are performed.
Please ensure all cold holding units are capable of keeping TCS food at 41F or below.
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. Discussed cooling cut produce in the walk in cold holding unit after prepping. 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.
