FOOD INSPECTION

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.

December 31, 2012: Inspection   Violations: Critical - 3   Noncritical - 6
Code	Severity	Critical Violations	Corrected On Site
K006	Minor	Adequate handwashing fac supplied & accessible	Yes
K007	Minor	Proper hot and cold holding temperatures	Yes
K014	Minor	Food contact surfaces: clean and sanitized	Yes

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