*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.
First walk through of the Meat Market. Plumbing is about complete. Below the same notes as under the deli.
1). Noted that the coved stainless base sticks out over the concrete curb in the meat cutting room. See if you can create a cleanable wall/ epoxy floor transition. If needed remove coved base and replace with a straight base depending on the epoxy thickness.
2). All penetrations through the walk-in wall will need to be filled and finished out smooth and easily cleanable.
3). Where needed provide a barrier in the electric conduit running into the coolers so moist air does not migrate into the cooler conduit and junction boxes.
Multiple backflow valves will be installed. Make sure to install between at leas 12 inches off the floor. Valves will require testing and certification before final inspection.
Printed on site.
No County legal action will 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.
