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 critical or noncritical.
If you have questions about inspection data listed here, please contact us by e-mail or by phone at (831) 755-4508.
Food Facility
Details |
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|---|---|---|---|
| 03/02/2021: INSPECTION - ROUTINE | Violations: Critical - 0 Noncritical - 0 | ||||
| 07/21/2020: INSPECTION - ROUTINE | Violations: Critical - 0 Noncritical - 0 | ||||
| 10/31/2019: INSPECTION - ROUTINE | Violations: Critical - 0 Noncritical - 0 |
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