*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 ---- Observed shelled eggs and raw pork above ready-to-eat food. PIC moved raw meats to the bottom shelf upon request. Please ensure all raw meats are below RTE foods and are properly organized to avoid 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 ---- Observed stuffed meat gorditas hot holding between 108*F-125*F. Per PIC, gorditas had been made 45 minutes prior. PIC reheated gorditas to 165*F upon request.
Also observed chicken hot holding at 95-105*F. Per PIC, chicken was made in the morning. PIC disposed of chicken upon request. Please ensure all hot holding foods are 135*F or above.
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 beef soup in reach-in refrigerator between 55-58*F. Per PIC, the soup had been taken out of the fridge and left out for 3 or 4 hours in the morning and then had been put in the fridge less than two hours prior. PIC disposed of soup upon request. Please ensure all cold-holding foods are 41*F or below.
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. No County legal action will result from this inspection. Core-2-102.12(A), C: Certified Food Protection Manager ---- No certified food protection manager at establishment. Please have certification by next routine inspection. *Discussed cooling methods, and gave cooling of potentially hazardous foods chart to PIC.
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.
