*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...
Person in charge is unable to demonstrate knowledge of holding temperatures or symptoms of employee illness. Please have employees properly trained to prevent foodborne illness and at least one food safety manager certification present at all times.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision...
No paper towels available at hand sink, had PIC provide some. Please ensure hand drying provisions are available at all hand sinks at all times.
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...
Pitcher of milk on buffet measured at 49*F, PIC stated it had been there for 4 hours. Had PIC discard milk and instructed him to keep in in the provided display cooler in the future. Please ensure all milk and other TCS foods are held at 41*F to prevent bacteria growth.
Corrected At Time Of Inspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-302.11, Pf: Utensils, Consumer Self-Service...
Covered tray serving sliced bread observed with no serving utensil provided, PIC stated guests just grab it with their hands. Had PIC remove bread from buffet, please provide tongs or other utensil for self service buffet food.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-301.12 (A-B), Pf: Manual Warewashing, Sink Compartment Requirements; 3 Compartment Sink Shall be Provided; Adequately Sized...
No 3 compartment sink or warewashing equipment present at establishment. Instructed PIC to remove all multiuse food contact surfaces and utensils from buffet or have a 3 compartment sink installed to wash, rinse, and sanitize all food contact surfaces. Please ensure warewashing equipment is available and multiuse utensils are sanitized regularly.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 0 Core violations on this inspection. Discussed converting buffet completely to prepackaged and disposable items. Will re-inspect in 10 calendar days for 3 compartment sink. Due to the violations noted on this inspection report, County legal action may 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.
