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*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.

Priority Violation *
Cutting Edge Participant
Not Participating
Violation Description
Violation Comments
Correct By
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 did not have their current food Service Protection Card and was unable to answer questions relating to hot and cold holding and the Big 6 food borne illness bacteria and proper concentration for the chlorine chemical sanitizer. Obtain certification and card and leave at establishment.
Correct Prior To Next Routine Inspection
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash Observed PIC with gloved hands crack raw eggs for grill and then with same gloved hands proceed to place a order of cooked toast on customers plate. Inspector instructed PIC to discard toast, remove gloves and wash and place on clean gloves when working with raw to RTE foods to minimize cross contamination.
Corrected At Time Of Inspection
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods Observed PIC pick up cooked toast and place on a customers plate with bare hands. Inspector instructed PIC to discard toast. Also observed PIC begin to pick up cut tomatoes to place on a food item on customers plate with bare hands. Inspector instructed PIC to wash and glove hands prior to working with ready to eat food items
Corrected At Time Of Inspection
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness Observed the low temperature dish washer at a chlorine chemical concentration of 0 ppm available chlorine. Employee set up three compartment sink and is conducting dishwashing operations there until repair tech repairs dishwasher. Will RE-Inspect.
Correct Prior To Reinspection
Proper reheating procedures for hot holding
PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding Observed employee reheating cooked rice in the microwave from the day prior that came from walk in unit at 113 deg F. Inspector instructed PIC to reheat on stove and PIC reheated rice to >165 deg F at time of inspection.
Corrected At Time Of Inspection
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking Observed diced tomatoes prepared >48 hours prior and cut cabbage that the PIC informed bag was opened >48 prior without a date mark. PIC dated with date opened.
Corrected At Time Of Inspection
Toxic substances properly identified, stored, and used
PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals Observed the chlorine chemical sanitizer in the three compartment sink at a concentration of >200 ppm with room temperature water. Inspector assisted employee in proper preparation and adjusted the concentration to within specification.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 5 Priority, 2 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Re- Inspect January 29 2016


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.

Grading System

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