*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.
New owner re-inspection. At the time of re-inspection all items were corrected.
Corn is cooked on the stove and held on the stove at 135 degrees Fahrenheit. At the end of the day the corn is discarded.
One of the owners will take the food service managers exam. The other has taken the food handlers test.
Only beans are cooked and cooled at this location. Permit issued is a Eating and Drinking 10 + Seating Class III
Note that the facility is approved as is and that changes to the layout or equipment changes may warrant prior approval and possibly plan submittal.
No County legal action will result from this inspection.
Inspection rights communicated.
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.