*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision
No Drying Provision at time of inspection. PIC was able to provide drying provision. Please provide at all times.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination
At time of inspection, bacon, eggs and raw sausages were stored at top shelving over RTE foods. PIC removed all items and place all raw products on bottom shelf and below RTE foods. Please practice food separation and segregation to protect from cross contamination.
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
At time of inspection, cut lettuce, chop lettuce and shredded cabbaged at an internal temperature between 67-76*F were store above refrigerator on prep table. Per PIC that all items were placed on prep table less than 2 hours. PIC place all items inside of refrigerator to bring down temperature. Please cold hold at 41*F and below.
26
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals
Sanitizer inside of three compartment sink was reading at over 200 ppm. PIC added more water to dilute solution. Please keep at 100 PPM for bleach sanitizer solution.
Corrected At Time Of Inspection
37
Contamination prevented during food preparation, storage & display
PRIORITY VIOLATION-3-303.11, P: Ice Used as Exterior Coolant, Prohibited as Ingredient
At time of inspection, ice from unapproved source was used for human consumption. PIC removed all ice and will not use for human consumption. Explained to PIC that they are allowed from approve source, by providing recipes.
Corrected At Time Of Inspection
MF
Mobile food regulation compliance
~Chap. 8, Sec. 3, Reg.6b; The cab or driving portion of the mobile food unit is not separated from the food preparation and serving area of the vehicle by a permanent solid wall partition
Screen door was not open, can and driving portion of mobile food unit is not separated from food preparation and serving area. Please keep door closed at all times to prevent contamination.
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 0 Core violations on this inspection. 1 MF Violation 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.
