*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...
Large open carton of eggs being stored on shelf above open ready-to-eat salsa, had person in charge (PIC) move eggs to shelf away from open food. Please ensure all raw animal products are stored in a way to prevent cross contamination with ready-to-eat products.
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...
Sanitizer in 3 compartment sink measured 0 ppm chlorine in solution while in use, had employee re-make solution at time. Please ensure sanitizers are maintained between 50-100 ppm chlorine available in solution.
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...
In walk-in cooler (temperatures measured in degrees F with probe thermometer): raw beef- 48, raw pork- 48, cooked beef- 49, cooked pork- 50, cooked rice- 54, cooked beans- 48; ambient temperature of walk-in cooler varied from 48-52 degrees F. PIC voluntarily discarded all time/temperature controlled for safety (TCS) food items and call in a service order at time. Please ensure all TCS food items are maintained at 41 degrees F or below while cold holding to prevent rapid bacteria growth.
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...
Walk-in cooler measured an ambient temperature that varied between 48-52 degrees F with min/max thermometer. PIC made service call and agreed to only use reach-in coolers until unit is repaired. Please ensure all cooling equipment is capable of maintaining at least 41 degrees F to prevent temperature abuse of food items.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection. Discussed fingernail maintenance for food handlers, and sanitizer buckets. Will re-inspect in 10 calendar days for walk-in cooler.
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.
