*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.
Not approved.
The following items need to be corrected before the issuance of a type 3 permit can occur.
1) There is no business name. Provide the business name on both sides and the rear in at least 3 inch lettering. Provide the #2 on all 3 sides as well.
2) There is no grease collection cup for the hood baffle assembly. Provide grease collection receptacle.
3) There is no partition from the cab to the kitchen. Provide a door or partition that is smooth, nonabsorbent and easily cleanable.
4) There is only one drain board. Provide a overhead, functional drying rack or anther drain board.
5) There is a hole in the floor near the back door. There cannot be any holes to the outside. Address hole to be sealed.
No County legal action will result from this inspection.
Inspection report printed and handed to the owner.
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.
