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EMD is required, by the California
Health and Safety Code, to inspect any place that sells or gives away food to
the public. EMD does not inspect facilities that sell or give away food
at the wholesale level (a business which sells or gives food to another
business, not the public).
Food Facilities are grouped into
categories based on their size, function and the type of food preparation that
occurs. Some food facilities have more than one active category. For example,
many grocery stores have, in addition to the Retail Market facility
type, an additional listing for Restaurant (if there is a deli or
prepared foods counter) and/or Bakery (if there is an on-site bakery.)
You will find the inspection history for all active categories listed with each
facility.
The following categories have their
inspection results available on this web site:
Produce Stand
Retail Market, < 6000 sq ft
Retail Market, 6000 -14999 sq ft
Retail Market, 15000+ sq ft
Certified Farmer's Market
Bar
Restaurant with Bar
Restaurant
Food Prep Estab w/o Hood, < 2000 sq ft
School and/or Non-Profit Senior Meal Program
Mobile Food Facility, Cat C
Bakery
Bakery - No Preparation
Commissary
Restricted Food Service
Satellite Food Distribution Facility)
Fruits and vegetables stand, in a
fixed - not mobile - building. This does not include the Produce sections of
supermarkets and grocery stores. Farmer's Markets also have
their own category.
Smaller retail businesses where food
products are sold, but where food preparation does not take place on the
premises. Examples include liquor stores, candy stores,
convenience stores and mini-marts, some snack bars, health food
stores and specialty grocery stores. This category also includes
businesses that might not come to mind when "food" is mentioned, but
have some food products for sale: drug stores, video stores,
outlet and discount stores, gift shops, hotels and motels, etc.
The square foot limit applies only
to the food area, not the entire store, so included in this category are retail
stores where the food department is part of larger store.
Medium-size retail businesses
where food products are sold, but where food preparation does not take
place on the premises.
Large retail businesses. Most
supermarkets are found in this category. Many of the markets in this category
have additional listings for other departments within the store where food
preparation does take place: bakery, restaurant, etc.
Specifically, a location operated in
accordance with Chapter 10.5 of the California State Food and Agricultural
Code. In practical terms, a "farmer's market."
An establishment that serves
drinks. There are some instances where one facility has a two records:
one for the bar and one for the restaurant, rather than the more common
"Restaurant with Bar" category. (See below.) This may be the result
of the restaurant and bar portions of the facility having separate owners, or
because the food preparation areas are separate, e.g., two kitchens, one for
the bar and one for the restaurant.
An establishment that serves food
and drinks. One of two most common categories. Some restaurants with bars are
listed separately with two entries, one for the restaurant and one for the bar,
either because they have separate owners or because the food preparation areas
are separate, e.g., two kitchens, one for the bar and one for the restaurant.
An establishment that serves
food. The most common category. Restaurants, take-out food stores,
cafés, diners and fast food facilities are some under this category. Grocery
stores and markets have a listing under this category if they have a deli
or take-out prepared foods counter.
Smaller businesses that prepare food
but do not use heating equipment that requires a hood or exhaust vent. In other
words, the facility does not have a stove or an oven, but may use a microwave
to heat food. Coffee and tea stores, ice cream and yogurt shops, juice
bars, snack bars and some sandwich shops - those that don't have an oven or
stove - are included here.
The kitchen or food preparation area
for school cafeterias and senior meal programs. Includes public and private
elementary, secondary and college facilities.
The "immobile" mobile
facilities in this category are technically mobile - a cart, trailer or kiosk -
but have been semi-permanently positioned at their site. The address refers to
the physical location of the mobile food facility.
Categories A and B, the "mobile" mobile food facilities (hot dog
carts, ice cream trucks and lunch wagons are a couple of examples) are
inspected by EMD but the results are not shown on this site.
A separate bakery or the bakery
department in a larger facility.
A bakery where no products are prepared or processed from raw ingredients. Many
of the entries in this category are part of a larger retail facility, such as a
grocery store, where baked goods are baked and sold but the dough is not
prepared or mixed on the premises.
The central kitchen or food
preparation and storage facility for mobile food trucks and vending
machines.
A facility where the food service
is restricted to members or guests, and not available to the general public.
Examples: food service at a bed and breakfast inn or private club.
A location where only prepackaged,
unit servings of food are distributed. The food itself has been prepared and
stored in an approved food facility operated by a school, government agency or
nonprofit organization.
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