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Environmental Health > Violation Details

Violation Details

16 01 HOT/COLD HOLDING- MAJOR

Temperatures of Potentially Hazardous Foods shall be kept at or below 41F or at or above 140F at all times except during reasonable periods of preparation, handling or transportation.

Examples
  • Phf found more than a few degrees (e.g., 5°F) into the DANGER ZONE.
  • Hot or cold holding equipment found not working properly.
  • Phf stored in display cases out of refrigerated zone and found to be at un-safe temperature.
  • More phf left out at room temperature than can be processed or prepared at one time.
  • Facility not monitoring hot or cold holding temperatures.
Correction Text
Keep hot food hot -- 135°F or more. Keep cold food cold -- 41°F or less. Use pre-chilled (41°F or less) ingredients. Provide adequate hot/cold storage equipment. PHF's requiring cooking must be adequately heated to thoroughly cook the food

16 02 HOT/COLD HOLDING-MINOR

Temperatures of Potentially Hazardous Foods shall be kept at or below 41°F or at or above 140°F at all times except during reasonable periods of preparation, handling or transportation.

Examples
  • Phf only a few degrees (e.g., less than 5°F) into the DANGER ZONE.
Correction Text
Keep hot food hot -- 135°F or more. Keep cold food cold -- 41°F or less. Use pre-chilled (41°F or less) ingredients. Provide adequate hot/cold storage equipment. PHF's requiring cooking must be adequately heated to thoroughly cook the food

16 03 COOKING/REHEATING - MAJOR

Potentially Hazardous Foods that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165°F or higher within 2 hours prior to being served or placed in a hot food storage unit.

Examples
  • Meats found not being cooked to proper temperature.
  • Leftovers not being cooked to proper temperature.
  • Phf that have not been preheated are found in hot holding units and out of temperature.
  • Facility not monitoring cooking/reheating temperatures.
Correction Text
Rapidly reheat PHFs to 165°F or above within two (2) hours. Steam tables, bain maries, or warmers may not be used for reheating

16 04 COOKING/REHEATING - MINOR

Potentially Hazardous Foods that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165°F or higher within 2 hours prior to being served or placed in a hot food storage unit.

Examples
  • Cooking/reheating temperatures found a few degrees too low.
Correction Text
Rapidly reheat PHFs to 165°F or above within two (2) hours. Steam tables, bain maries, or warmers may not be used for reheating

16 05 COOLING - MAJOR

Potentially Hazardous Foods that require cooling shall be rapidly chilled to an internal temperature of 41°F or less within a specified time period.

Examples
  • Potentially Hazardous Foods left out to cool at room temperature overnight.
  • Placing a large container of a Potentially Hazardous Food into a walk-in refrigeration unit for cooling.
  • Cooling Potentially Hazardous Foods in containers at a depth greater than 4 inches without first using a rapid cool procedure to accelerate cooling.
Correction Text
Use approved methods to rapidly cool PHFs from 135°F to 41°F in required time, i.e., size reduction, uncovered shallow pans, ice bath with stirring. HACCP plans may require approval from the enforcement agency.

16 06 COOLING - MINOR

Potentially Hazardous Foods that require cooling shall be rapidly chilled to an internal temperature of 41°F or less within a specified time period.

Examples
  • Food being improperly cooled (any quantity).
Correction Text
Use approved methods to rapidly cool PHFs from 135°F to 41°F in required time, i.e., size reduction, uncovered shallow pans, ice bath with stirring. HACCP plans may require approval from the enforcement agency.

16 07 HANDWASHING - MAJOR

Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress.

Examples
  • Empty soap or towel dispensers.
  • Missing/inoperative soap or towel dispensers.
  • Inoperative hot water.
  • Obstructed handsinks.
  • Areas lacking a handsink (e.g., bar, prep area).
  • Dirty cloth towel being used to dry hands.
  • Employees observed with dirty hands.
Correction Text
Employees must wash hands thoroughly after using the toilet, coughing, sneezing, eating, smoking, or otherwise contaminating their hands. Employees must wash hands between handling raw foods and ready-to-eat foods. Handwash facilities must be operable, accessible, and provided with approved soap and towels in dispensers.

16 08 HANDWASHING - MINOR

Food handlers must wash their hands and arms with warm water and single use soap, and dry their hands using single use towels or hot air blowers. All dispensers shall be kept supplied at all times when facility is open for business and when food preparation is in progress.

Examples
  • Empty towel dispenser that is refilled immediately without direct request by inspector.
  • Bar soap in use at employee-only handsink.
  • Clean towel being used to dry hands.
Correction Text
Employees must wash hands thoroughly after using the toilet, coughing, sneezing, eating, smoking, or otherwise contaminating their hands. Employees must wash hands between handling raw foods and ready-to-eat foods. Handwash facilities must be operable, accessible, and provided with approved soap and towels in dispensers.

16 09 DISEASE TRANSMISSION - MAJOR

No person, who is:
  • Infected with a disease in a communicable form that can be transmitted by foods,
  • A carrier of organisms that cause such a disease, or
  • Afflicted with a boil, an open wound, or an acute respiratory infection shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms, or transmitting disease to other persons.
Examples
  • Facility involved in FBI and found with possible contributory violations.
  • A boil is observed on a food worker's hand.
  • An ill food worker is at work.
  • A food handler with a bandage is observed without wearing gloves.

NOTE: All violations involving disease transmission are considered MAJOR.

Correction Text
Food handlers with infections transmissible through foods (diarrhea, vomiting, or infected wounds) must not handle food, utensils, or food contact surfaces.

16 10 DISEASE TRANSMISSION - MINOR

No person, who is:
  • Infected with a disease in a communicable form that can be transmitted by foods,
  • A carrier of organisms that cause such a disease, or
  • Afflicted with a boil, an open wound, or an acute respiratory infection shall work in a food service establishment in any capacity in which there is a likelihood of such person contaminating food or food-contact surfaces with pathogenic organisms, or transmitting disease to other persons.

NOTE: All violations involving disease transmission are considered MAJOR.

Correction Text
Food handlers with infections transmissible through foods (diarrhea, vomiting, or infected wounds) must not handle food, utensils, or food contact surfaces.

16 11 EMPLOYEE HABITS - MAJOR

Employee shall not engage in any activity that is likely to result in contamination or adulteration of food, food contact-surfaces, or utensils.

Examples
  • Employee smoking or chewing tobacco inside store.
  • Employee observed not washing hands.
  • Employee wearing dirty clothes or uniforms.
  • Employee storing belongings on food contact surfaces.
  • Employee eating while engaging in food preparation.
  • Employee reusing single use gloves after removal.
  • Employee not wearing hair restraint - in response to hair in food complaint.
Correction Text
Employees shall wear clean clothes and effectively restrain hair. Use of tobacco or eating in food preparation/ storage/dishwashing areas is prohibited. Employees must not commit any act that may contaminate food/food contact surfaces/utensils.

16 12 EMPLOYEE HABITS - MINOR

Employee shall not engage in any activity that is likely to result in contamination or adulteration of food, food contact-surfaces, or utensils.

Examples
  • Employees storing personal items on dry goods boxes.
  • Employees storing medicines in unapproved location.
  • Employee not wearing hair restraint.
  • Employee wearing slightly soiled garments.
Correction Text
Employees shall wear clean clothes and effectively restrain hair. Use of tobacco or eating in food preparation/ storage/dishwashing areas is prohibited. Employees must not commit any act that may contaminate food/food contact surfaces/utensils.

16 13 PREPARATION/SERVICE - MAJOR

All foods and beverages shall be prepared and served so as to be protected from all forms of contamination.

Examples
  • Facility lacks prep sink.
  • Facility using other sinks for food prep.
  • Food thawing in mop sink or at room temperature.
  • Food being prepped on floor.
  • Phf out of refrigerator and not being diligently prepped.
  • Food being prepped outside or in other unapproved location.
  • Reserving unpackaged food from tables.
  • Storing dirty containers or personal items in ice used for human consumption.
Correction Text
Store raw meats/poultry/seafood BELOW and away from ready-to-eat foods. Store unwashed produce separately from other raw foods. Clean and sanitize food contact surfaces and utensils after contact with raw meats, poultry, seafood, produce, or other PHFs. Use appropriate utensils whenever possible (tongs, scoops, plastic gloves) to minimize hand contact with foods. Prepare PHFs just before service whenever possible - avoid lengthy preparation or large batch preparation.

16 14 PREPARATION/SERVICE - MINOR

All foods and beverages shall be prepared and served so as to be protected from all forms of contamination.

Examples
  • Scooping ice without using ice scoop.
  • Storing clean containers in ice used for human consumption.
Correction Text
Store raw meats/poultry/seafood BELOW and away from ready-to-eat foods. Store unwashed produce separately from other raw foods. Clean and sanitize food contact surfaces and utensils after contact with raw meats, poultry, seafood, produce, or other PHFs. Use appropriate utensils whenever possible (tongs, scoops, plastic gloves) to minimize hand contact with foods. Prepare PHFs just before service whenever possible - avoid lengthy preparation or large batch preparation.

16 15 STORAGE/DISPLAY - MAJOR

All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.

Examples
  • Large amount of food stored directly on floor.
  • Food storage contributing to evident sanitation problem.
  • Live shellfish tanks without separate approved treatment system.
  • Food display subject to possible customer contamination (e.g., no sneeze-guards).
  • Food stored below sewer lines or chemicals.
  • Large amount of uncovered food inside refrigerator or freezer.
Correction Text
Cover food to protect from overhead contamination. Store foods and beverages at least 6 ft off floor. Store all bulk food in original container or in a food grade, washable container with a tight fitting lid. Label all food containers. Re-use of containers previously used for storage of toxic materials is prohibited. Clean the bulk containers routinely and before refilling. Clean the container lids and handles. Toilet rooms may not be used to store food, food contact items, or clean linens. Provide approved sneeze guard protection for self-service food displays. Properly store food dispensing utensils

16 16 STORAGE/DISPLAY- MINOR

All food shall be stored and displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.

Examples
  • Small amount of food stored on floor with no evident sanitation problem.
  • Small amount of uncovered food inside refrigerator or freezer.
  • Reusing empty cans for storage.
Correction Text
Cover food to protect from overhead contamination. Store foods and beverages at least 6 ft off floor. Store all bulk food in original container or in a food grade, washable container with a tight fitting lid. Label all food containers. Re-use of containers previously used for storage of toxic materials is prohibited. Clean the bulk containers routinely and before refilling. Clean the container lids and handles. Toilet rooms may not be used to store food, food contact items, or clean linens. Provide approved sneeze guard protection for self-service food displays. Properly store food dispensing utensils.

16 17 THAWING FOOD- MAJOR

All frozen food shall be kept at a temperature that will keep the food in the frozen state until ready for processing or preparation. All frozen foods shall be thawed properly.

Examples
  • Food thawing at room temperature, in stagnant water, or other improper method.
  • Food thawing in mop sink or handsink.
  • Food thawing and found in DANGER ZONE.
Correction Text
Maintain frozen food at a temperature that keeps it solidly frozen. Only foods that have been cooked or processed may be refrozen. Use proper thawing procedures, i.e., under 41°F refrigeration, during cooking, by microwave, or under running water at 75°F or less.

16 18 THAWING FOOD - MINOR

All frozen food shall be kept at a temperature that will keep the food in the frozen state until ready for processing or preparation. All frozen foods shall be thawed properly.

Examples
  • Small amount of food thawing improperly, but still below 41°F.
Correction Text
Maintain frozen food at a temperature that keeps it solidly frozen. Only foods that have been cooked or processed may be refrozen. Use proper thawing procedures, i.e., under 41°F refrigeration, during cooking, by microwave, or under running water at 75°F or less.

16 19 SOURCE/ADULTERATION - MAJOR

All foods shall come from approved sources and shall be free from adulteration, spoilage, contamination, and shall be fully fit for human consumption.

Examples
  • Food from illegal or unknown source.
  • Shellfish found without tags.
  • Food items contaminated with insects, dirt, etc.
  • Foods containing unapproved additives.
  • Swollen cans.
Correction Text
Use only foods obtained from approved sources. Foods may not be stored or prepared at home. Use of spoiled, contaminated, or unwholesome food is prohibited, i.e., moldy food, swollen cans, foods contaminated by insects or rodents.

6 20 SOURCE/ADULTERATION - MINOR

All foods shall come from approved sources and shall be free from adulteration, spoilage, contamination, and shall be fully fit for human consumption.

Examples
  • Small amount from commercial source with missing label.
Correction Text
Use only foods obtained from approved sources. Foods may not be stored or prepared at home. Use of spoiled, contaminated, or unwholesome food is prohibited, i.e., moldy food, swollen cans, foods contaminated by insects or rodents.

16 21 CROSS CONTAMINATION - MAJOR

Unpackaged food that has been served to the public or returned from an eating area shall not be served again or used in the preparation of any other foods.

Examples
  • Raw meat stored above or next to other items.
  • Dirty cutting board or other food contact surfaces.
  • Dirt wiping rags.
  • Bloody aprons found away from meat handling area.
Correction Text
No unpackaged food which has been served may be re-served or used as an ingredient

16 22 CROSS CONTAMINATION - MINOR

Unpackaged food that has been served to the public or returned from an eating area shall not be served again or used in the preparation of any other foods.

Correction Text
No unpackaged food which has been served may be re-served or used as an ingredient

16 23 SELF-SERVICE/LABELING - MAJOR

All food shall be displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. All foods from unapproved sources shall contain documentation on ingredients, net weight, name and address of preparer, and date of preparation.

Examples
  • Unlabeled or improperly labeled packaged items.
  • Self-serve items or utensils not protected by sneeze-guards.
  • Self-serve items or utensils exposed to customer contamination.
Correction Text
Modify self-serve areas to comply with health standards. Ensure proper labels on food sources.

16 24 SELF-SERVICE/LABELING - MINOR

All food shall be displayed so as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination. All foods from unapproved sources shall contain documentation on ingredients, net weight, name and address of preparer, and date of preparation.

Examples
  • Label missing net weight.
  • Lever action self-serve beverage machines.
  • A few self-serve utensils not stored properly.
Correction Text
Modify self-serve areas to comply with health standards. Ensure proper labels on food sources.

16 25 RODENTS - MAJOR

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of rodents.

Examples
  • Droppings or rubmarks observed, particularly in food storage or preparation areas.
  • Live or dead rodents observed (any number).
  • Unsecured entryways and infestation noted.
  • Rodent contaminated food items or utensils.
Correction Text
Use effective measures to control the entrance (rodent/insect proof construction) and harborage (sealing of holes, cracks & crevices) of rodents, flies, cockroaches, and other vermin.

16 26 RODENTS - MINOR

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of rodents.

Examples
  • A few droppings in a confined area that is not used for food storage or prepa-ration.
  • Unsecured entryways and no obvious infestation.
Correction Text
Use effective measures to control the entrance (rodent/insect proof construction) and harborage (sealing of holes, cracks & crevices) of rodents, flies, cockroaches, and other vermin.

16 27 INSECTS - MAJOR

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of insects.

Examples
  • Droppings or insects observed.
  • Open doors or unscreened windows and flies observed inside.
  • Insect contaminated food items or utensils.
  • Fly strips or traps above food or utensil areas.
Correction Text
Use effective measures to control the entrance (rodent/insect proof construction) and harborage (sealing of holes, cracks & crevices) of rodents, flies, cockroaches, and other vermin.

16 28 INSECTS - MINOR

A food establishment shall at all times be maintained and operated so as to prevent entry and harborage of insects.

Examples
  • Open doors or unscreened windows and no flies observed inside.
  • Fly strips in other locations.
Correction Text
Use effective measures to control the entrance (rodent/insect proof construction) and harborage (sealing of holes, cracks & crevices) of rodents, flies, cockroaches, and other vermin.

16 29 ANIMAL/FOWL - MAJOR

A food establishment shall at all times be maintained and operated so as to prevent the entry and harborage of animals, birds, and fowl. Exceptions are guide, signal, and service dogs.

Examples
  • Live animals inside facility.
  • Live fowl within 20' of food booths at a CFM.
Correction Text
Only specified animals are permitted in a food establishment.

16 30 ANIMAL/FOWL - MINOR

A food establishment shall at all times be maintained and operated so as to prevent the entry and harborage of animals, birds, and fowl. Exceptions are guide, signal, and service dogs.

Examples
  • Pets allowed into dining area.
Correction Text
Only specified animals are permitted in a food establishment.

16 31 FOOD STORAGE - MAJOR

All food establishments that store contaminated or damaged food or beverage products must have a designated spoils area. This area must be kept clean, orderly, and free of insect and rodent infestation. Food stored in this area must be kept separate from uncontaminated foods and protected so as not to create a rodent or insect problem.

Examples
  • Lack of storage space interfering with sanitation.
  • Food stored outside or in restroom.
  • Unsanitary storerooms.
  • Food stored underneath sewage lines or chemicals.
  • Food stored under leaking ceilings or pipes.
Correction Text
Store all damaged goods, returned foods, and unlabelled goods in a separate area.

16 32 FOOD STORAGE - MINOR

All food establishments that store contaminated or damaged food or beverage products must have a designated spoils area. This area must be kept clean, orderly, and free of insect and rodent infestation. Food stored in this area must be kept separate from uncontaminated foods and protected so as not to create a rodent or insect problem.

Examples
  • Small quantities of food stored in other unapproved areas not of immediate concern (e.g., hallways, offices, non-conforming storerooms).
Correction Text
Store all damaged goods, returned foods, and unlabelled goods in a separate area.

16 33 REFRIGERATION UNITS - MAJOR

Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards.

Examples
  • Units unable to keep at/or below 41°F.
  • Grossly unsanitary units.
  • Severely deteriorated door gaskets.
  • Other severe damage to unit.
Correction Text
Keep refrigeration units clean and in good repair.

16 34 REFRIGERATION UNITS - MINOR

Refrigeration must be built, installed, and maintained so as to be clean and in good repair, and to be equivalent to approved applicable sanitation standards.

Examples
  • Some areas of unit need cleaning.
  • Deteriorated door gaskets.
  • Dirty fan guards or shelving.
  • Refrigerator few degrees too warm.
  • Minor damage to unit.
Correction Text
Keep refrigeration units clean and in good repair.

16 35 THERMOMETER- MAJOR

An accurate thermometer must be provided in each refrigeration unit and be readily visible. Thermometers should be located in the warmest part of the refrigerator. An accurate metal probe thermometer must also be provided for checking food temperatures.

Examples
  • No thermometer and temperature violations found.
  • Cooking meats, hot holding, or cooling foods and no thermometer on site.
  • Inaccurate or dirty thermometer in use.
Correction Text
Provide accurate thermometers in refrigeration units, and a probe-type thermometer to monitor food temperatures.

16 36 THERMOMETER - MINOR

An accurate thermometer must be provided in each refrigeration unit and be readily visible. Thermometers should be located in the warmest part of the refrigerator. An accurate metal probe thermometer must also be provided for checking food temperatures.

Examples
  • No thermometer, but temperatures are okay (includes inside refer units).
  • Thermometer is not graduated a maximum of 2°F.
Correction Text
Provide accurate thermometers in refrigeration units, and a probe-type thermometer to monitor food temperatures.

16 37 HAZARDOUS MATERIALS - MAJOR

Improper/Potentially Hazardous Chemical Storage/ Use/ Labeling. No insecticide, rodenticide, or other poisonous substances shall be stored in any food preparation area, except in a separate enclosure for that purpose. All such poisonous substances shall be properly labeled as to contents and usage, stored in their original container, and be specifically approved for use in a food facility. None of these shall be used or stored in any manner that may cause contamination of food, food contact surfaces, or utensils.

Examples
  • Unapproved pesticides in use.
  • Chemicals stored above or near food, utensils, prep areas, etc.
  • CO2 tanks not secured. (Notify CalOSHA if not corrected).
  • Chemicals not in original containers.
Correction Text
Always store toxic materials in an area separate from and BELOW any food, utensils, food equipment, or food contact surfaces. Store pesticides away from food. Read pesticide labels before use. Use only those pesticides approved for use in food facilities. Keep toxic materials in the original container. Label all spray cleaning bottles.

16 38 HAZARDOUS MATERIALS - MINOR

No insecticide, rodenticide, or other poisonous substances shall be stored in any food preparation area, except in a separate enclosure for that purpose. All such poisonous substances shall be properly labeled as to contents and usage, stored in their original container, and be specifically approved for use in a food facility. None of these shall be used or stored in any manner that may cause contamination of food, food contact surfaces, or utensils.

Examples
  • Chemicals not stored in separate location, but not posing an immediate problem.
Correction Text
Always store toxic materials in an area separate from and BELOW any food, utensils, food equipment, or food contact surfaces. Store pesticides away from food. Read pesticide labels before use. Use only those pesticides approved for use in food facilities. Keep toxic materials in the original container. Label all spray cleaning bottles.

16 39 WASH/SANIT - MAJOR

All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils.

Examples
  • No 3-compartment utensil sink on site.
  • No sanitizer test strips and inadequate sanitizer found.
  • No sanitizer being used.
  • Utensils being washed improperly or infrequently.
  • Dishes being dried with towel.
  • Inadequate sanitizer soak.
  • Inadequate sanitizer levels.
  • Improper water temperatures.
Correction Text
Use approved dish/utensil washing methods -wash, rinse, sanitize, and air dry. Provide appropriate sanitizing rinse at proper temperature and concentration. Maintain accurate dishwasher temperature and pressure gauges. Provide test kit(s) for type of sanitizing solution used.

16 40 WASH/SANIT - MINOR

All food establishments shall be provided with appropriate washing and sanitizing equipment, which shall be properly used to clean and sanitize equipment and utensils.

Examples
  • No sanitizer test strips but sanitizer okay.
Correction Text
Use approved dish/utensil washing methods -wash, rinse, sanitize, and air dry. Provide appropriate sanitizing rinse at proper temperature and concentration. Maintain accurate dishwasher temperature and pressure gauges. Provide test kit(s) for type of sanitizing solution used.

16 41 EQUIPMENT CONDITION - MAJOR

All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards.

Examples
  • Non-NSF equipment being used for food contact.
  • Non-NSF equipment causing food handling or sanitation problem.
  • Deteriorated equipment, particularly food contact or splash surfaces.
  • Equipment causing sanitation problem (e.g., no legs, harborage, deteriorated, etc.).
Correction Text
Equipment must be kept clean, operable, and in good repair. All new or replacement equipment shall meet or be equivalent to approved sanitation standards.

16 42 EQUIPMENT CONDITION - MINOR

All equipment shall be designed and constructed with safe materials that will impart neither color nor taste, nor contribute to contamination of food. Equipment shall be constructed and maintained to be smooth, non-absorbent, and easily cleanable. All equipment shall meet or be equivalent to applicable sanitation standards.

Examples
  • Non-NSF equipment being used, but not food contact or causing other im-mediate problems.
  • Somewhat deteriorated equipment, but not food contact or splash surfaces.
  • Equipment lacks legs, but sanitation okay at present.
  • Dirty soda machine heads (unless excessive mold found).
Correction Text
Equipment must be kept clean, operable, and in good repair. All new or replacement equipment shall meet or be equivalent to approved sanitation standards.

16 43 UTENSIL CONDITION - MAJOR

All utensils shall be designed, cleaned, maintained, and stored so as to minimize contamination.

Examples
  • Non-NSF utensils being used.
  • Deteriorated utensils.
Correction Text
All utensils and containers must be made of food-grade materials, kept clean, and in good condition. Containers and utensils used for food storage, display, or service MAY NOT be made of toxic materials, i.e., lead pottery, pewter, brass, enamelware, or trash bags.

16 44 UTENSIL CONDITION - MINOR

All utensils shall be designed, cleaned, maintained, and stored so as to minimize contamination.

Examples
  • Somewhat deteriorated, but not food contact or splash area.
Correction Text
All utensils and containers must be made of food-grade materials, kept clean, and in good condition. Containers and utensils used for food storage, display, or service MAY NOT be made of toxic materials, i.e., lead pottery, pewter, brass, enamelware, or trash bags.

16 45 UTENSIL/EQUIPMENT STORAGE - MAJOR

This category is used to record violations that involve utensils and equipment storage facilities, such as equipment, materials, construction and installation. Violations that involve maintenance of these facilities are also recorded here. Sufficient and suitable space shall be provided for the storage of utensils and equipment.

Examples
  • Lack of storage space interfering with sanitation.
  • Utensils stored outside store or in restroom.
  • Unsanitary storerooms.
  • Utensils stored underneath sewage lines or chemicals.
  • Utensils stored under leaking ceilings or pipes.
  • Dipper well in use but not turned on.
  • Serving utensils stored in stagnant water.
  • Utensils stored in dirty container or holder.
  • Self-serve utensils exposed to customer contamination (e.g., not stored han-dles up, no sneeze-guard).
Correction Text
Maintain clean, adequate, and suitable space for storage of utensils and equipment.

16 46 UTENSIL/EQUIPMENT STORAGE - MINOR

This category is used to record violations that involve utensils and equipment storage facilities, such as equipment, materials, construction and installation. Violations that involve maintenance of these facilities are also recorded here. Sufficient and suitable space shall be provided for the storage of utensils and equipment.

Examples
  • Small amount of utensil boxes on clean floor.
Correction Text
Maintain clean, adequate, and suitable space for storage of utensils and equipment.

16 47 WATER SUPPLY - MAJOR

An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided from an approved water system.

Examples
  • Positive coliform result on small public water system.
  • Unapproved water source in use.
  • No hot water.
Correction Text
Provide an adequate supply of hot (minimum 120°F) and cold running water under pressure from an approved source with mixing faucet..

16 48 WATER SUPPLY - MINOR

An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided from an approved water system.

Examples
  • Leaking water plumbing (water but not sewage).
Correction Text
Provide an adequate supply of hot (minimum 120°F) and cold running water under pressure from an approved source with mixing faucet..

16 49 CROSS CONNECTION - MAJOR

There shall be no cross-connections between the potable water supply and any non-potable or questionable water supply, nor any source of pollution through which the potable water supply might become contaminated.

Examples
  • Directly connected prep sinks, utensil sinks, ice bins, condensers, dipper wells, ice machines, etc.
  • Threaded faucets without antisiphon device and used with hose.
  • Submerged inlets.
Correction Text
Provide indirect waste connections as required. Install and maintain plumbing to prevent cross-connection, back-siphonage, or backflow.

16 50 CROSS CONNECTION - MINOR

There shall be no cross-connections between the potable water supply and any non-potable or questionable water supply, nor any source of pollution through which the potable water supply might become contaminated.

Examples
  • Pipes below rim of floorsink (e.g., no air gap).
  • Threaded faucets without anti-siphon device but not used with hose.
  • Leaky AVB device.
Correction Text
Provide indirect waste connections as required. Install and maintain plumbing to prevent cross-connection, back-siphonage, or backflow.

16 51 LIQUID WASTE - MAJOR

Liquid waste discharge from conduits/receptacles/equipment such as floor sinks and drains, funnel drains and similar devices must discharge into the public sewer system or approved private sewage disposal system. Where evaporators are appropriate and used they must be kept clean and operational.

Examples
  • Uncovered grease trap.
  • Sewage discharge inside or outside facility.
  • Dumpster leakage; dumpster leakage toward stormdrain.
  • Mop water dumped outside.
  • Mop water dumped into prep sink, handsink, or utensil sink.
Correction Text
Dispose of liquid waste through an approved and properly functioning sewerage system.

16 52 LIQUID WASTE - MINOR

Liquid waste discharge from conduits/receptacles/equipment such as floor sinks and drains, funnel drains and similar devices must discharge into the public sewer system or approved private sewage disposal system. Where evaporators are appropriate and used they must be kept clean and operational.

Examples
  • Minor leakage from dumpster.
Correction Text
Dispose of liquid waste through an approved and properly functioning sewerage system.

16 53 REFUSE/GARBAGE - MAJOR

Interior and exterior garbage and rubbish storage areas shall be constructed so as to be easily cleanable.

Examples
  • Dumpster area a mess.
  • Items in dumpster not bagged.
  • Flies or other vermin noted.
  • Dumpster not being kept closed and flies noted.
  • Dumpster open and flies or odor observed.
Correction Text
Provide adequate leakproof, vermin-proof, covered containers. Discard food waste in leakproof, tied bags. Keep garbage containers/storage areas clean.

16 54 REFUSE/GARBAGE - MINOR

Interior and exterior garbage and rubbish storage areas shall be constructed so as to be easily cleanable.

Examples
  • Some items in dumpster not properly bagged.
  • Dumpster lid not kept closed, but no flies.
  • Minor litter accumulation around dumpster area.
Correction Text
Provide adequate leakproof, vermin-proof, covered containers. Discard food waste in leakproof, tied bags. Keep garbage containers/storage areas clean.

16 55 PREMISES- MAJOR

The premises of a food establishment must be kept free of litter and rubbish; this includes the buildings and the grounds.

Examples
  • Severe accumulation of junk, cast-offs, or inoperative equipment.
  • Junk or cast-offs causing sanitation problem.
Correction Text
Maintain premises of food establishment clean, and free of litter and rubbish.

16 56 PREMISES - MINOR

The premises of a food establishment must be kept free of litter and rubbish; this includes the buildings and the grounds.

Examples
  • Some junk, cast-offs, or inoperative equipment.
Correction Text
Maintain premises of food establishment clean, and free of litter and rubbish.

16 57 VENTILATION - MAJOR

Ventilation shall be provided to remove gasses, odor, steam, heat, grease, vapors, or smoke from the food establishment.

Examples
  • Inoperative hood system.
  • Hood system allowing significant grease, heat, or vapor escape.
  • Cooking equipment not placed under approved hood system.
  • Disconnected or missing fire suppression system.
  • Dirty hood filters.
  • Missing hood filters.
  • Cooking equipment not under hood system.
  • Lack of proper hood overhang.
Correction Text
Provide and maintain ventilation systems.

16 58 VENTILATION - MINOR

Ventilation shall be provided to remove gasses, odor, steam, heat, grease, vapors, or smoke from the food establishment.

Examples
  • Inoperative restroom fan.
  • Restroom lacking fan or screened window.
  • Minor hood overhang problem.
  • Minor grease accumulation on hood.
  • Make-up air and hood system not on interlocked switch.
Correction Text
Provide and maintain ventilation systems.

16 59 FLOORS - MAJOR

Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area.

Examples
  • Deteriorated floors, particularly if causing sanitation problem.
  • Dirty floors over an extensive area.
  • Carpet being used.
Correction Text
Floors, walls, ceilings must be constructed of approved materials and kept in good repair. Floors, walls, ceilings must be kept clean.

16 60 FLOORS - MINOR

Flooring shall be smooth, nonabsorbent, of durable construction, and easily cleanable in all food preparation, packaging, utensil washing, janitorial, and restroom area.

Examples
  • Non-complying floors showing some wear.
  • Some areas of floor dirty or poorly maintained.
Correction Text
Floors, walls, ceilings must be constructed of approved materials and kept in good repair. Floors, walls, ceilings must be kept clean.

16 61 WALLS/CEILINGS - MAJOR

Walls and ceilings where food is prepared shall be durable, smooth, nonabsorbent, and light-colored.

Examples
  • Deterioated or non-conforming finishes over extensive area.
  • Dirty walls or ceilings over significant area.
  • Roof leak into food/utensil areas.
Correction Text
Floors, walls, ceilings must be constructed of approved materials and kept in good repair. Floors, walls, ceilings must be kept clean.

16 62 WALLS/CEILINGS - MINOR

Walls and ceilings where food is prepared shall be durable, smooth, nonabsorbent, and light-colored.

Examples
  • Small area non-conforming or poorly maintained.
Correction Text
Floors, walls, ceilings must be constructed of approved materials and kept in good repair. Floors, walls, ceilings must be kept clean.

16 63 JANITORIAL FACILITY - MAJOR

All food facilities shall be equipped with a janitorial facility to be used for general cleaning purposes.

Examples
  • Facility lacks mop sink.
  • Cleaning equipment stored near food or utensils.
Correction Text
Maintain a room or space separate from food preparation areas for the storage of janitorial supplies, i.e., mops, detergents, cleansers. Mop bucket waste must be disposed of in an approved janitor's sink or as otherwise approved.

16 64 JANITORIAL FACILITY - MINOR

All food facilities shall be equipped with a janitorial facility to be used for general cleaning purposes.

Examples
  • Mop sink inoperative.
  • Cleaning equipment stored improperly.
Correction Text
Maintain a room or space separate from food preparation areas for the storage of janitorial supplies, i.e., mops, detergents, cleansers. Mop bucket waste must be disposed of in an approved janitor's sink or as otherwise approved.

16 65 LIGHTING - MAJOR

Every room and area in which any food is prepared or packaged, or utensils are washed, shall have sufficient lighting of not less than 215 LUX (20 foot candles).

Examples
  • Lack of lighting causing sanitation problem.
Correction Text
Provide adequate light intensity. Provide shatterproof lights/covers as required.

16 66 LIGHTING - MINOR

Every room and area in which any food is prepared or packaged, or utensils are washed, shall have sufficient lighting of not less than 215 LUX (20 foot candles).

Examples
  • Inadequate light, but no immediate sanitation problem.
  • Missing shatter-proof covers.
Correction Text
Provide adequate light intensity. Provide shatterproof lights/covers as required.

16 67 LAVATORIES - MAJOR

Handwashing facilities shall be provided within or adjacent to toilet rooms.

Examples
  • Empty soap or towel dispensers.
  • Missing or inoperative dispensers.
  • Inoperative hot and/or cold water.
  • Obstructed handsinks.
Correction Text
Maintain handsinks that are accessible, properly functioning, and in good repair. Provide hot/cold running water under pressure.

16 68 LAVATORIES - MINOR

Handwashing facilities shall be provided within or adjacent to toilet rooms.

Examples
  • Empty towel dispenser that is refilled immediately without request by in-spector.
  • Low water pressure.
Correction Text
Maintain handsinks that are accessible, properly functioning, and in good repair. Provide hot/cold running water under pressure.

16 69 TOILETS - MAJOR

Clean toilet facilities, in good repair, shall be provided for employees and or patrons.

Examples
  • Toilet facilities inoperative.
  • Toilet facilities poorly maintained.
Correction Text
Provide self-closing devices on restroom doors. Maintain toilets clean and in good repair. Provide toilet paper in an approved dispenser.

16 70 TOILETS - MINOR

Clean toilet facilities, in good repair, shall be provided for employees and or patrons.

Examples
  • Door lacks self-closer.
  • Missing toilet paper dispenser.
Correction Text
Provide self-closing devices on restroom doors. Maintain toilets clean and in good repair. Provide toilet paper in an approved dispenser.

16 71 DRESSING ROOMS - MAJOR

A room designed for employees to change and store clothes or personal effects shall be provided in each food establishment.

Examples
  • Employees have no place for belongings, and problems noted.
Correction Text
Provide separate enclosure or area for the storage of employee clothing and personal items.

16 72 DRESSING ROOMS - MINOR

A room designed for employees to change and store clothes or personal effects shall be provided in each food establishment.

Examples
  • Employees have no place for belongings, but no problem noted.
Correction Text
Provide separate enclosure or area for the storage of employee clothing and personal items.

16 73 CLOTHING/LINEN - MAJOR

Soiled table linens and work apparel shall be kept in designated containers. Table linens or work apparel shall not be used as cleaning cloths. Clean cloths or paper towels shall be used for cleaning purposes.

Examples
  • Employees with dirty clothes or uniforms.
  • Dirty linens stored improperly.
  • Wiping rags not being kept in clean sanitizer solution.
  • Clean linens stored in restroom or outside.
Correction Text
Provide segregated storage areas for clean and soiled linen and uniforms.

16 74 CLOTHING/LINEN - MINOR

Soiled table linens and work apparel shall be kept in designated containers. Table linens or work apparel shall not be used as cleaning cloths. Clean cloths or paper towels shall be used for cleaning purposes.

Examples
  • Clean linens stored in unapproved location (other than outside or restroom).
Correction Text
Provide segregated storage areas for clean and soiled linen and uniforms.

16 75 LIVING QUARTERS - MAJOR

Food service operations shall be separated from any living or sleeping quarters by complete partitioning without any doors or openings between the living area and the food establishment.

Examples
  • Living quarters open into facility.
  • People living inside store.
Correction Text
Living or sleeping quarters must be completely separated from the food establishment.

16 76 LIVING QUARTERS - MINOR

Food service operations shall be separated from any living or sleeping quarters by complete partitioning without any doors or openings between the living area and the food establishment.

Examples
  • Playpen in office.
Correction Text
Living or sleeping quarters must be completely separated from the food establishment.

16 77 SIGN/PERMITS - MAJOR

Signs and permits shall be posted in a conspicuous location as required.

Examples
  • No permit.
  • Handwashing signs not posted in restrooms.
  • Choking first aid sign not posted.
  • Remodel work occurring without Plan Check approval.
Correction Text
Post all required signs and permits. Provide proof that at least one employee has the required Food Safety Certification.

16 78 SIGN/PERMITS - MINOR

Signs and permits shall be posted in a conspicuous location as required.

Examples
  • Has permit but not posted conspicuously.
  • OIR availability sign not posted.
  • No smoking signs not posted.
  • Last inspection report not available on site.
Correction Text
Post all required signs and permits.

16 79 FOOD SERVICE CERTIFICATION - MAJOR

Signs and permits shall be posted in a conspicuous location as required.

Examples
  • Has no food safety certification.
Correction Text
Post all required signs and permits. Provide proof that at least one employee has the required Food Safety Certification.

16 80 FOOD SERVICE CERTIFICATION - MINOR

Signs and permits shall be posted in a conspicuous location as required.

Examples
  • Recently expired certification.
Correction Text
Post all required signs and permits.

16 81 TRANSPORATION - MAJOR

Delivery vehicles must maintain food safety standards with regards to temperature and cleanliness.

Examples
  • Deliveries of phf by unrefrigerated truck.
  • Facility not checking delivery temperatures of phf.
  • Delivery truck unsanitary.
  • Food on truck exposed to possible cross-contamination.
Correction Text
Clean and repair food delivery vehicles including refridgeration units as appropriate.

16 82 TRANSPORTATION - MINOR

Delivery vehicles must maintain food safety standards with regards to temperature and cleanliness.

Examples
  • Somewhat unsanitary delivery vehicle.
Correction Text
Clean and repair food delivery vehicles including refridgeration units as appropriate.
Content provided by the Environmental Health.

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