*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.
Of note: Observed leak from AVB at mop sink near dairy cooler door BOH. Prior to next routine inspection, have backflow device serviced by a plumber or backflow specialist to ensure backflow device is in good repair. // Reach in fridge in grocery pick up/delivery at front of store was observed at 49*F. Items are circulated out of unit every 2 hours. PIC put in work order ticket. PIC stated nothing is left in fridge unit overnight. Continue to monitor temps and times of orders until unit is observed at or below 41*F.
This establishment is on the Cutting Edge of food safety and was awarded an “A+” grade.
This establishment received an A+ Grade and had 0 Priority, 0 Priority Foundation and 0 Core violations on this inspection.
No County legal action will result from this inspection.
Report emailed to PIC.
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.
