*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.
Plumbing Inspection - Bakery
This inspection was conducted with the contractor.
A PDF copy of this inspection report was emailed to Jerry S. at the time of this inspection.
Address the following prior to final permit approval;
1. Provide easily cleanable, waterproof floors throughout the facility including all food and beverage prep areas.
2. Provide a cove base finish at all floor/wall junctures and floor/cabinet junctures throughout the facility including all food and beverage prep areas.
3. Provide dedicated water lines for all chemical dispensers including at mop sink areas. Chemical dispensers must not be installed on mop sink faucets.
4. Provide separate drain pipes to floor sinks with minimum 1 in. air-gaps for all three compartment sinks, food prep sinks etc.
5. A dedicated, NSF approved food prep sink is required for the Bakery and Murray's Cheese.
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.