*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 (PIC) does not possess food safety manager certification and had priority violations present during inspection. Please obtain and maintain a food safety manager certification and keep a copy available in establishment at all times.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance...
Bunch of bananas being stored in handwashing sink at time of inspection, had PIC remove bananas. Please ensure handsink is accessible and not used for a purpose other than handwashing at all times.
Priority Foundation-6-301.12, Pf: Hand Drying Provision...
No hand towels provided in restroom, had PIC stock stink with hand towels. Please ensure all handsinks are stocked with drying provisions at all times.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding...
Pastries filled with cooked vegetables being displayed at counter for sale at 95 degrees F. PIC said they had been there for about an hour and a half but establishment had no hot holding equipment available, had PIC discard items. Please ensure all time/temperature controlled for safety foods are held at no less than 135 degrees F to prevent bacteria growth.
Corrected At Time Of Inspection
34
Thermometers provided and accurate
Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices...
Estblishment had no temperature measuring device available in establishment, had PIC purchase a prober thermometer at time of inspection. Please ensure a food temperature measuring device is available at all times.
Corrected At Time Of Inspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices...
Establishment uses chlorine sanitizer and had no testing strips available at time of inspection, had PIC purchase chlorine test strips during inspection. Please ensure chlorine test strips are available at all times to test the sanitizer concentration.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law...
Drain pipe from handsink and 3 compartment sink has a very large hole causing a significant leak, PIC called plumber to come repair the system immediately. Please ensure all plumbing systems are maintained in good repair.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 2 Priority, 5 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed maintaining source documentation for resale food served at counter, segregating personal food, and glove use. Will re-inspect in 3 calendar days for plumbing repair.
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.
