*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
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Items in the refrigerator; beef chorizo between 72-75 df, hot dosg at 72 df, meat patty at 70 df, meat pattys at 61 df, ham at 62 df, pork skin at 78 df, chedder cheese at 82 df, chedder/monteray jack cheese at 66 df, sour cream at 83 df, chicken at 67 df, swiss cheese at 71 df, chicken patty at 73 df, American cheese at 60 df Items embargoed
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
Refrigerator holding at 81 df holding out of temp items from violation 20.
Correct Prior To Reinspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions
Grease on the walls and floor
Correct Prior To Next Routine Inspection
MF
Mobile food regulation compliance
~MCEHC Chap. 8, Sec. 3, Reg. 7b; Food preparation in mobile food unit is not simplified to reduce excessive steps where food may become contaminated.
Items cooling in the refrigerator; cooked hamburger at 88 df, cooked meat at 90 df, cooked meat at 86 df, cooked meat at 83 df, cooked meat at 84 df. Items embargoed
Corrected At Time Of Inspection
Inspection Comments
This establishment received a D grade and had 1 priority 1 priority foundation and 1 core violation on this inspection The unit was suspended and posted closed Due to the violations noted on this inspection report, County legal action may result from this inspection. There was one refrigerator on the unit
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.
