*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.
Equipment Inspection - Retail Food Class 2
This inspection was conducted with the manager on duty.
A PDF copy of this inspection report was emailed to Teresa W. at the time of this inspection.
The following items must be corrected prior to final permit approval;
1. There is no hot water available at this facility and there is currently only a 10 gallon capacity, non-functional water heater installed. Provide a minimum 30 gallon capacity water heater as indicated on your stipulation letter dated 08/04/2023.
2. There is no cove base installed at the floor/wall junctures around the mop sink area and in the back storage room. Provide a cove base finish at the floor/wall junctures throughout the back storage room.
3. The support shelf for the water heater is bare wood and there is bare drywall adjacent to the mop sink area. Provide a minimum of a semi-gloss paint finish to the bare wood on both sides of the water heater support shelf and to the bare drywall on the walls adjacent to the mop sink area.
County legal action may result from this inspection.
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.
