*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.
This establishment received a(n) 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.
The inspection report was emailed and confirmed at time of inspection.
Establishment has work order for the RO system that was previously installed under the three compartment sink. RO disconnected during the inspection.
PIC will have a RPZ with funnel drain and an indirect waste connection installed or switch to a regular filter system.
Reviewed and discussed: cold holding procedures.
Recommend: reorganizing inside upright refrigerator allowing air flow in middle of unit; and placing employee food on bottom level of unit.
A Certified Food Protection Manager and Certificate need to be present during open hours of operation.
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.
