*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.
Pre-final walk through for the store. The following items should be addressed before the final inspection:
1). Provide a return on the sneeze guard over the condiments.
2). Provide ceiling over the water heater.
3). Caulk all the sinks at the top wall junctures.
4). Provide a self closer for the restroom door.
5). Caulk in mop sink.
6). Brace drain pan drain line and caulk off at the penetration.
7). Continue base where missing also under the service counter.
8). Finish out he AC condensate line and lead to floor sink with air gap. Provide escutcheon.
9). Caulk the stainless wall caps at the yogurt machines and seal all openings in the soft serve room side.
10). Silicone splash guard at the hand sink in machine room.
11). Install an elbow up and small stand pipe for the ac condensate line in the yogurt machine room.
12). Sneeze guard is set for 13 inches which should be fine.
No County legal action will result from this inspection.
Printed on site for superintendent.
Inspection rights included.
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.
