ORANGE COUNTY CORRECTIONAL FACILITY

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Inspection history

1. Jul 2, 2026

   ✓

2. Apr 15, 2026

   ✕
   2 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Oct 22, 2025

   ✓

4. Jun 4, 2025

   ✓

5. Apr 28, 2025

   ✕
   1 violation

   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

6. Apr 1, 2025

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Nov 22, 2024

   ✓

8. Oct 28, 2024

   ✕
   1 violation

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

9. Apr 18, 2024

   ✓

10. Nov 3, 2023

    ✓

11. Oct 4, 2023

    ✕
    1 violation

    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

12. Apr 6, 2023

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

13. Oct 31, 2022

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

14. Apr 5, 2022

    ✓

15. Dec 8, 2021

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

16. Apr 8, 2021

    ✓

17. Jul 1, 2020

    ✓

18. Nov 18, 2019

    ✓

19. Mar 22, 2019

    ✓

20. Nov 19, 2018

    ✓

21. Oct 18, 2018

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

22. May 4, 2018

    ✓
    1 violation

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)