*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 use their cell phone while wearing gloves. Employee discarded gloves and donned on new gloves without washing hands first. Discussed with PIC that hands need to be washed in between different tasks and when donning on new gloves. PIC discussed hand washing procedure with employee. Employee then removed their gloves and washed their hands.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness---Observed low temperature dishwasher in the bar area with a chlorine concentration below 50 ppm. PIC called a technician to have the dishwasher repaired. In the mean-time, please use the main dishwasher in the kitchen to wash, rinse, and sanitize dishware from the bar area. Re-inspection scheduled for 8/20
Correct Prior To Reinspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding---Observed sautéed onions in the prep table cooler with an internal temperature of 65'F. PIC stated that the onions were cooked earlier today and were cooled in the walk-in to 41'F. The container of onions were brought out at a later time and were sitting out at ambient temperature before putting the container in the prep cooler (less than an hour ago). The onions were moved to the walk-in cooler to rapidly cool. Also observed in house made ranch dressing in a squirt bottle sitting above ice with an internal temperature of 70'F. According to an employee the ranch was brought out of the walk-in 2 hours ago. PIC moved the ranch to the walk-in to rapidly cool. All TCS items need to be kept at 41'F or colder.
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 cooked brisket portioned in individual plastic bags in the reach-in cooler below the stove with an internal temperature of 47-50'F. PIC stated that the brisket is cooked and then cooled in the walk-in to 41'F. It is then later shredded/cut at ambient temperature and portioned in the bags, and then put directly in the reach-in cooler. Per PIC the brisket was added to the cooler less than 30 minutes ago. PIC moved the brisket to the walk-in to cool down. TCS foods that are prepped at ambient temperature should be cooled down to 41'F prior to putting back out on the prep line or a reach-in cooler.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. NOTE: Discussed hand sink requirements with PIC Re-inspection scheduled for 8/20 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.
