*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.
An Active Managerial Control Intervention Plan for foodborne illness risk factor #20, [3-501.16 (A)(2) and (B)] was developed with the person in charge.
Spoke with manager regarding the violations found in the inspection conducted on 1/5/2023.
Management team will utilize cold holding logs going forward for recording cold holding temperatures as the plan for preventing violation #20, [3-501.16 (A)(2) and (B)] at future inspections. Temperatures will be recorded on logs at 11am, 3pm, and closing by the kitchen staff with the manager verifying the temperatures are at 41 degrees F or below.
Manager on duty will be responsible for verifying that the temperatures are recorded. Inspector will check logs at the next routine inspection. Legal action guidance handout provided.
No County legal action will result from this inspection.
Inspection report emailed.
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.
