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| Food Services Establishments - Critical Violations |
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Food/ice from an unapproved source such as: wild mushrooms , unpasteurized milk/milk products, home canned/prepared foods, wild game, meat processed under custom fabrication conditions, bakery products from an unlicensed facility/home, fish/shellfish taken under noncommercial license. Also included are swollen/rusted/leaking cans, dead shell stock, using sulfating agents, garlic/pepper/etc. And oil made on site and used for more than one day, vacuum/controlled atmosphere packaging, any visibly spoiled/moldy/putrefied foods. |
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Potentially Hazardous Food: not cooking to the required internal temperature; not reheating leftovers rapidly (< 2 hr) to at least 165 degrees F; not holding hot foods at 140 degrees F or above; not using the proper equipment to reheat; not cooling all foods to 45 degrees F or below. Using a gyro machine to cook poultry products or hold any product. Not freezing raw, marinated, or partially cooked fish properly (-30 degrees F for 15 hrs. or -10 degrees F for 7 days). Improper use of time cards when used as a control. No, or non use of, and/or inaccurate food product thermometer. |
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Hot/cold storage/holding or transportation equipment not functioning properly due to mechanical problems, improper design, inconvenient, or insufficient capacity available to store foods. |
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Storage of raw animal/fish/seafood product above or next to any ready to eat food in either a walk-in cooler/reach-in cooler. Reservice of any unwrapped foods (not included in salad bar, buffet, etc.). Reservice of any potentially hazardous foods (not included in salad bar, buffet, etc.). Cross contamination of equipment or utensils. |
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Employee working: with food/utensils who have unprotected open cuts, burns, boils, abrasions, skin condition, or bandages; with cold, flu, cough, respiratory illness, diarrheal illness, fever, abdominal cramps, vomiting, jaundice, or discharges from eyes or nose; or any known asymptomatic carrier of a disease transmissible through food/water. |
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Employees smoking, eating, drinking from an open container; touching exposed body parts; wiping hands on apron, cloth towel, or wiping cloth; going to the restroom; blowing their nose, coughing; or leaving and returning to work station without washing hands. Employee handling soiled and cleaned utensils or raw and ready to eat foods without washing hands in between. Using hand lotions or hand sanitizers instead of washing hands. Washing hands in any sink but the hand sink. Employees eating, drinking or smoking in any area other than the designated break area. Disposing of mop water in any sink/drain but the mop sink/toilet. Cleaning/storing/ soaking cleaning equipment in a 3 compartment sink, food preparation sink, or hand sink. Wearing long fingernails, excessive jewelry when preparing food. The absence of soap and/or hand drying devices at a hand wash sink. |
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Equipment/utensils cleaned without sanitizing. Equipment/utensils sanitized with insufficient concentration, exposure time, or proper water temperature. Sanitizer water not clean when manually washing. Food contact surfaces of fixed equipment not properly washed, rinsed and sanitized. |
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Unapproved well construction or operation. Intentionally turning off water to a fixture except for repair. Insufficient water volume, pressure, temperature or plumbing to a fixture. Lack of proper posting for maximum contaminant level (MCL). Steam provided from an unapproved source. Bulk water from an unapproved source, transported in an unapproved system or stored on-site in an unapproved system. |
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Failure of sewage disposal system. Back-up sewage into the building. Unapproved sewage disposal. |
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Lack of protection on appropriate fixtures: toilet tank, urinal, hose bib, garbage disposal, overhead spray valve, dishwasher, sink faucets, lawn sprinklers, automatic detergent feeders, hoses, aspirator, carbonator, espresso, rinse additives, water softener, detergent feeder,
Chinese range, garbage can washer, direct steam cookers, boilers, steam table, water cooled refrigeration or other submerged inlets. Improper installation (type or location) of backflow protection equipment. A direct connection with sewer line and the drain originating from equipment in which food, portable equipment, or utensils are placed. Ice drain line directly connected with a sewer line. Presence of garbage grinder in any sink not dedicated to food waste disposal. |
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Hand sink not available to prep/utensil washing/cooking areas. Hand sink is blocked or inaccessible. Snap faucets on employee hand sink. Separate faucets at a hand sink. Employee restroom/hand washing sink not accessible or improper number. |
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Animals other than personal assist dogs/assist monkey/patrol dog/aquarium fish observed at the facility. Numerous flies, fruit flies, roaches, or other insects observed. Rodents, rodent droppings or activity observed. |
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Poisons/toxins/cleaners/medicines stored with or above food, utensils, or single service articles. Poison/toxins/cleaners not labeled in English. Aerosol dispensers not 12 ft. from preparation, dishwashing, display, serving, and utensil storage area. Improper use, storage, or handling of bait boxes. Operator dispensing any insecticide/rodenticide other than over the counter, approved products. Use of unapproved boiler water additives when used in food preparation. Use of chemical contrary to labeling or in a manner that could contaminate food, utensils, or single service articles. Use of solid, chemical emitting, pest strips. |
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Food Service Inspections List with Critical Violations |
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