*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
01
Certification by accredited program, compliance with Code, or correct responses
Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge
PIC was unable to answer questions relating to big 6 bacteria and virus or hot and cold holding temperatures. Obtain certification and leave at establishment.
Correct Prior To Next Routine Inspection
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure
Observed employee lather hands 10 seconds and then proceed to rinse with water. Inspector instructed employee to lather at least 20 seconds prior to rinsing with water.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils
Observed piercing blade of the can opener stored in holding with dried organic debris. PIC placed in dishwashing area.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling
Observed green chili beef cooling in the reach in unit at 51 deg F from day prior (according to PIC) in container with lid on container. PIC discarded this food item.
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 green chili pork hot holding at 121 deg F in chafing dish on buffet line. PIC removed and reheated to >165 deg F
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
Observed flan and cooked chorizo prepared >48 hours prior without a date mark. PIC dated with date prepared.
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Observed red salsa with a date mark exceeding seven day date from date date of discard.
Corrected At Time Of Inspection
Inspection Comments
No County legal action will result from this inspection. This establishment received a(n) D Grade and had _3 Priority, 4_ Priority Foundation and 0_ Core violations on this inspection. Inspection conducted with Spanish Liaison (RS1197) who can be reached at 602 376-8565 A pattern of non-compliance for foodborne illness risk factor violation # [21 ], 3-501.18] has been noted during this inspection. An Active Managerial Control Intervention Plan visit was offered to the person in charge at the time of routine inspection. Failure to correct repeat violations may result in legal action.
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.
