*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.
Construction Inspection. OC with Minor Remodel. Project about 40% complete. Walked with owner, architect, and contractors.
Address the following items:
1) Provide a prep sink as discussed on site. Prep sink must be NSF approved, have hot and cold water, and drain to the sewer through a floor sink with a 1” air gap.
2) Install an RPZ such as a Watts 009 on water line to RO system. No copper may be installed downstream of the RPZ.
3) Ensure drain line for walk-in cooler drains to a floor sink with a 1” air gap.
4) Provide approved scrim sheeting for ceilings.
5) Install FRP behind shelving above 3-compartment sink.
6) Provide adequate lighting throughout the establishment.
7) Meet requirements for Other Effective Means of Barrier Protection – please send draft plan from pest control company to inspector.
No County legal action will result from this inspection.
Report emailed and inspection rights provided to Mike.
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.
