*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.
Upon re-inspection, all violations have been corrected.
No County legal action will result from this inspection.
At the time of inspection, the chemical dishwashing machine was on and functioning correctly (dispensing the correct concentration of chlorine sanitizer) but the hot water sanitization dishwashing machine had been effectively shut down. PIC stated all dishes from the kitchen were being taken to the chemical dishwashing machine to be cleaned and sanitized. The PIC stated they were replacing the hot water dishwashing machine with a new chemical dishwashing machine. The PIC stated they would be in contact with Environmental Services to ensure the new chemical dishwashing machine adheres to the Food Code before the purchase and installation of the new machine.
Inspection report delivered via email.
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.