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Food inspection list the number of critical (C) and Non-Critical
(NC) marked. "Critical listed" column lists the violations
numbers noted below. |
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Critical items (C) such as improper
food temperatures are more likely to cause a food borne illness |
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Non-critical
items
(NC) such as most cleaning items are less likely to cause a food borne
illness. |
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We plan to
update food inspection reports every six months - July and February |
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SUMMARY OF VIOLATIONS |
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MANAGEMENT
AND PERSONAL |
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1. SUPERVISION |
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2. EMPLOYEE
HEALTH |
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3. PERSONAL
CLEANLINESS |
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4. HYGIENIC
PRACTICES |
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FOOD |
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5. CHARACTERISTICS
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6. SOURCES/
SPECIFICATIONS/ ORIGINAL CONTAINERS/ RECORDS |
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7. PROTECTION
FROM CONTAMINATION AFTER RECEIVING |
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8. DESTRUCTION
OF ORGANISMS OF PUBLIC HEALTH CONCERN |
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9. LIMITATION
OF GROWTH OF ORGANISMS OF PUBLIC HEALTH CONCERN |
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10. FOOD
IDENTIFICATION / PRESENTATION / LABELING |
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11.
CONTAMINATED FOOD |
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12. HIGHLY
SUSCEPTIBLE POPULATION |
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EQUIPMENT,
UTENSILS & LINENS |
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13. MATERIALS
FOR CONSTRUCTION AND REPAIR |
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14. DESIGN AND
CONSTRUCTION |
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15. NUMBERS AND
CAPACITIES |
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16. LOCATION
AND INSTALLATION |
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17. MAINTENANCE
AND OPERATION |
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18. CLEANING OF
EQUIPMENT AND UTENSILS |
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19.
SANITIZATION OF EQUIPMENT AND UTENSILS |
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20. LAUNDERING |
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21. PROTECTION
OF CLEAN ITEMS |
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WATER,
PLUMBING, & WASTE |
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22. WATER |
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23. PLUMBING
SYSTEM |
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24. MOBILE
WATER TANK AND MOBILE RETAIL FOOD ESTABLISHMENT WATER TANK |
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25. SEWAGE/
OTHER LIQUID WASTE |
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26. REFUSE,
RECYCLABLE AND RETURNABLES |
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PHYSICAL
FACILITIES |
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27. MATERIALS
FOR CONSTRUCTION AND REPAIR |
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28. DESIGN
CONSTRUCTION AND INSTALLATION |
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29. NUMBERS AND
CAPACITIES |
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30. LOCATION
AND PLACEMENT |
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31. MAINTENANCE
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POISONOUS OR
TOXIC MATERIALS |
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32. LABELING
AND IDENTIFICATION |
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33. OPERATIONAL
SUPPLIES AND APPLICATIONS |
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34. STOCK AND
RETAIL SALE |
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COMPLIANCE
AND ENFORCEMENT |
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35. CODE
APPLICABILITY / REGISTRATION/ ACCESS |
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36.
CONSTRUCTION PLANS / REQUIREMENTS FOR OTHER PUBLIC HEALTH HAZARDS OR
NUISANCES |