*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
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...
Open container of raw shrimp being stored above a large open container of raw cut veggies. No evidence of cross contamination visible at time, had person in charge (PIC) rearrange items so that raw product could be stored on the bottom. Please ensure raw animal products are not stored above veggies or other ready to eat foods to prevent cross contamination.
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...
White meat chicken in steam table being stored at 99-100 degrees F, PIC said this item had just been cut and put into storage. Had employee reheat item to 165 degrees F before returning to steam table. Please ensure all time/temperature controlled for safety food items are stored above 135 degrees F when hot holding to prevent rapid bacteria growth.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals...
Chlorine sanitizer solution in sanitizer buckets measured over 200 ppm available chlorine at time of inspection, had PIC dilute solutions at time. Please ensure all chlorine sanitizer solutions are maintained between 50-100 ppm.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation...
Cutting board for cooked product being used on top of a wet wiping cloth to provide traction, please ensure wet wiping cloths are stored in sanitizer buckets and only dry cloths are used to secure cutting boards.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance is developing for Priority violation #19, [3-501.16(A)(1)] and #26, [7-204.11], 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. 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.
