*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(s) # 11, 3-101.11, P, and 20 , 3-501.16(A)(2) and (B), P was developed with the person in charge and key personnel.
>>> Documents to assist with hand washing, cooling and cold holding were provided at time of Long Term Intervention (LTI). A policy was created to use a log sheet for cooling boba. Discussed with PIC and key personnel to verify the log sheet is being utilized and train all staff to utilize the tools. Time as Control (TAC) policy was offered to be created at time of LTI. PIC declined, preferring to use a cooling log and Temperature for Control for Safety (TCS). Also discussed was proper prep table set up, not overfilling the top containers of the prep table and how and when to set up the three compartment sink.
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.
