In the operation of a food facility, there are many contributing factors in evaluating the risk to public health. Examples include the knowledge level of an operator, effort to implement safe food handling practices, size of the facility and complexity of food preparation. Violations listed here are also an important component.

The risk increases as the number of violations increases. In descending order of significance, the violations are designated as major critical, minor critical and noncritical.

If you have questions about inspection data listed here, please contact us by e-mail or by phone at (707) 565-6531.

August 21, 2009: Inspection   Violations: Critical - 4   Noncritical - 5
Code	Severity	Critical Violations	Corrected On Site
K001	Minor	Demonstration of knowledge; food manager certifica
K007	Major	Proper hot and cold holding temperatures	Yes
K007	Major	Proper hot and cold holding temperatures	Yes
K023	Major	No rodents, insects, birds, or animals	Yes
August 25, 2009: Reinspection   Violations: Critical - 1   Noncritical - 3
Code	Severity	Critical Violations	Corrected On Site
K007	Minor	Proper hot and cold holding temperatures	Yes

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