*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.
There is no current certified food manager at time of inspection, and a priority violation occurred. Food manager certificate must be obtained within 90 days.
Correct Prior To Next Routine Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability.
Hand soap not present at hand sink by warewashing area. When brought to attention, PIC replaced hand soap. Keep hand soap present at each hand sink at all times.
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance.
Observed towels in front of handwashing sink and a large container of dishwashing detergent in handwashing sink by 3 compartment sink, blocking access to handwashing sink. PIC moved towels from in front of the sink and dishwashing detergent out of the sink. Ensure all handwashing sinks are accessible 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.
Observed multiple containers of yogurt, butter, and cream cheese in reach-in fridge by breakfast buffet at 43-48 degrees F. Per the PIC, the food had been delivered yesterday and had been kept in the reach-in since it was delivered. PIC discarded at time of inspection.
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.
Reach-in near breakfast buffet area observed holding 47 degrees F with yogurt, cream cheese, and butter in fridge. Items in fridge were discarded. PIC called maintenance at time of inspection. Repair or replace fridge prior to reinspection.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices.
Quat sanitizing test strips were not available at time of inspection. Obtain test strips prior to reinspection and keep them available at all times.
Correct Prior To Reinspection
Inspection Comments
This establishment received a D Grade and had 1 Priority, 5 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.
