*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
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash
Observed employee run the register then proceeded to put gloves on to complete the customers order without washing hands. Had person in charge wash hands at time of inspection. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed employee wash hands for about 4 sec. Discussed proper handwashing procedure with person in charge at time of inspection. Except as specified in ¶ (D) of this sectionFOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDW ASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. P
Corrected At Time Of Inspection
11
Food in good condition safe, & unadulterated
PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented
Observed mushroom located in reach-in covered in mold. Person in charge discarded mushrooms at time of inspection. Food shall be safe and unadulterated.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency
1st consecutive violation at time of inspection. Long term intervention offered at time of inspection. Observed several knives and a pizza slicer riddled with dried food debris. Employee stated she hadn't use those items that day and that she didn't know when the last time they were used. Had employee properly wash, rinse and sanitize utensils at time of inspection. Discussed proper cleaning frequency with employee.
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 leafy greens and pre-cooked chicken located in reach-in without any date-marking. Refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) 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.
