*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 conducted with site superintendent, Michael. At the time of this inspection, this project was about 20% complete.
Inspection rights and inspection report was emailed to Michael
Please address the following items prior to the next inspection:
1. Complete the installation of the sinks. Discussed providing more distance of the back handwash station so it is visible to the 3 areas that it services
2. Provide 1 inch minimum air gap to floor sinks for the three compartment and the food prep sink
3. Continue with installation of equipment and finishes
Please continue with construction according to plans, stipulation letter, and inspections.
Please call (602) 402-3147 or the inspection request line 602-506-6824 for an equipment/construction inspection between 50 - 75% completion of project or if an additional onsite walk-through is needed.
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.
