A permit suspension or permit reinstatement is also shown in this website if it applies to a particular food facility.
Each violation is identified on the report as major critical violation, minor critical violation or non-critical violation. They represent conditions found during the inspection; the facility's present condition may be substantially different. This site provides a generic description for each critical violation observed at a facility.
A critical violation may be listed more than once for an inspection if it is observed in more than one location at the facility.
Non-critical violations are shown only as the total number found on that date rather than being listed individually.
Specific information that further describes the critical and non-critical violations observed can be found on the actual inspection report. The food facility operator must have a copy of the most recent inspection report available for review upon request at the facility. Inspection reports covering the last five years are also available for public review at any Environmental Health office.
This is usually an unannounced routine inspection by an Environmental Health Specialist. All food facilities are inspected at least once per year. Facilities where food is prepared may be inspected more often, depending on their category. Inspections may also be made as a result of a complaint, a suspected foodborne illness, an emergency such as a fire, or to approve the construction of new facilities.
Following an inspection, follow-up inspections are conducted to assure compliance with required violation corrections. However, some non-critical violations noted during an inspection may not warrant a follow-up inspection; they are checked on the next routine inspection.
A permit may be suspended if an immediate danger to the public health or safety is found during any inspection, unless the danger is immediately corrected. Some examples of immediate danger include: lack of water, sewage back-up and inadequate refrigeration. A permit may also be suspended or revoked for repeated serious violations of the California Retail Food Code (CalCode) or for nonpayment of the permit fee. For specific violations that led to the suspension or revocation, refer to the inspection or reinspection report of the same day.
A permit may be reinstated when the facility has been reinspected and the violations that led to the suspension or revocation have been corrected.
Major critical and minor critical violations
Major and minor violations relate to the five risk factors that typically contribute to foodborne disease outbreaks: 1) Improper holding temperatures of potentially hazardous foods; 2) Inadequate cooking, cooling or reheating; 3) Poor personal hygiene of food handlers; 4) Contaminated equipment; 5) Food from unsafe sources. A critical violation is either major or minor depending on the severity of the food safety risk it poses at the time of inspection.
A non-critical violation does not pose an imminent public health risk but does require correction, usually by the follow-up inspection or the next routine inspection, or by a compliance schedule. It is related to the facility's sanitation, design or maintenance. Examples include: unsanitary floors, walls or equipment; equipment in need of repair; inadequate garbage containers. Non-critical violations are shown only as the total number found on that date, rather than being listed individually.