*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.
Equipment inspection conducted with operator. At the time of this inspection, this project was about 90% complete. Operators acknowledged receiving information on inspection rights. Inspection report emailed to Graciela G. OK to stock and train.
Address the following prior to next inspection:
1. Provide a small sink basin for the water filler as discussed (you may install the secondary water filler on the prep sink).
2. Brace the drain line of the ice machine so that it maintains an air gap with the floor sink (remove extensions that penetrate the floor sink as well).
3. Please obtain your certified food manager certificate from an ANSI approved testing company. All other food handlers must obtain ANSI approved food handler certificates.
4. Seal the gap between the original water stand and the extension as discussed.
5. Prep sink needs to have hot and cold water and drain to the floor sink with a 2-inch air gap.
No county legal action will result from the 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.
