*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:
Please address the following items prior to the Routine Inspection:
01. The hand wash sink depth was measure about 3.5 - 4 inches. Provide a hand wash sink that is at least 9" x 9" x5" or greater.
02. The food service window opening is 502 square inches. Each service window opening shall be 324 square inches or less, and at least 18" apart.
03. The operator is missing a commissary agreement that is completely filled out with corresponding services and is also missing an approval letter from corresponding jurisdiction to adequately discharge grey water.
04. The fresh water inlet entry is greater than 3/4". Provide a fresh water inlet that is 3/4" or less.
Marcos Serna verbally acknowledged the inspection rights.
Inspection report printed and provided to operator.
Inspection conducted at the mobile food office.
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.
