*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
04
Proper eating, tasting, drinking, or tobacco use
Core-2-401.11, C: Eating, Drinking, or Using Tobacco
Personal drinks stored in cooler and freezer on top of food. Owner discarded drinks.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability
No hand soap was available at both hand sinks in the kitchen. Provide soap at all times.
Priority Foundation-6-301.12, Pf: Hand Drying Provision
Paper towel dispenser for hand sink in the wok area found empty. Paper towel dispenser for hand sink next to three compartment sink not functioning properly making it difficult to obtain paper towels. Provide paper towels at all times. Owner placed a roll of towels for use at these sinks.
Correct Prior To Reinspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
Raw chicken was stored above raw fish in the reach-in cooler. Store raw chicken below or away from other raw meats, poultry, etc. Owner moved chicken away from fish.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency
Food build up observed on food contact surfaces of meat slicer. Slicer was last used to cut beef a week before per owner. All food contact surfaces must be properly cleaned and sanitized between uses.
PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces
Dish machine chlorine sanitizer concentration measured at less than 50 ppm. Dish machine must provide 50 - 100 ppm chlorine sanitizer. Owner called service company for repair. Establishment will use three compartment sink until dish machine is repaired to provide the required chlorine sanitizer level of 50 - 100 ppm.
Correct Prior To Reinspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Hot held food in the buffet measured at 106*F. Keep hot food at 135*F or use a properly documented time as a control process with the food discarded after 4 hours. Owner will develop a time as a control policy and log food times for buffet line hot foods.
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
Hard boiled eggs, cooked chicken, cut cantaloupe & diced cabbage measured from 46 - 49*F in the walk-in cooler and held overnight per owner. Keep cold foods at or below 41*F. Owner discarded improperly held foods - see embargo form.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking
No date marking noted on cooked chicken in the walk-in cooler. Per owner, chicken had been held over 24 hours. All foods held over 24 hours that require refrigeration for safety must be date marked for use within 7 days (date cooked/prepared is counted as day 1). Chicken was discarded, since it was also subject to a cold holding violation.
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 and one reach-in cooler measured at 46*F and 49*F. Facility has insufficient cooling capacity available for normal operations. Owner called for repair, which will occur later today. Reinspect on or about 9/12/18.
Correct Prior To Reinspection
36
Insects, rodents, & animals not present; no unauthorized persons
Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence
Live cockroaches observed in kitchen near handwashing sink on cook line. Owner stated that pest control occurs every two weeks, but did not have any receipts on the premises. Maintain establishment free of pests.
Core-6-202.13, C: Insect Control Devices, Design and Installation
Fly strips are hanging above the make table. Pest control traps shall not be placed above food preparation areas. Owner removed fly traps.
Correct Prior To Reinspection
Inspection Comments
This establishment received a(n) D Grade and had 5 Priority, 5 Priority Foundation and 3 Core violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager - No certified food manager on staff. 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.
