*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.
Third inspection for the kitchen. Walk through with the superintendent. The following items were discussed:
1). Ice machine will be spaced away from the walk-in wall to provide access to the floor sink.
2). Hood will need to be caulked at the underside stainless junctures and vertical joints with the wall.
3). Washer box will be trimmed out.
4). Water fountain will be caulked at the back wall juncture.
5). Ice machine will require hard pluming to the floor sink. Install pluming to allow for cleaning under the ice bin.
6). Hot well drain will be plumbed to the floor sink when after positioning.
At time of final inspection please make sure you have tempered water at all hand sinks 95-105 degrees and hot water at all sinks.
All equipment used will need to be in place.
Construction is at 95%. No County legal action will result from this inspection.
Printed Kym. Inspection rights provided.
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.
