Food Facility Inspection Violation Code Descriptions

1. All food employees shall have adequate knowledge of food safety as it relates to assigned duties. Food facilities that prepare or serve unpackaged potentially hazardous food shall have an employee who has passed an approved food safety certification examination. (113947.1 – 113947.6)

2. Employees diagnosed with a listed communicable disease shall be excluded. Food employees with symptoms of an acute gastrointestinal illness shall be restricted from working with unpackaged food, or clean utensils/equipment. Employee wounds or rashes on hands/lower arms shall be covered by an impermeable cover and disposable gloves. (113949 – 113949.5)

3. Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food or clean equipment, utensils or linens.(113974)

4. No employees shall eat, drink, or smoke in any work area or commit any act that contaminates food or food contact surfaces. (113967, 113977)

5. Employees shall wash hands with soap and warm water for 10-15 seconds and dry hands with single use towels (or hot air blowers) prior to food preparation, handling clean utensils or unpackaged foods; and after using toilet, handling raw foods, smoking, eating, changing tasks, or at any other times hands have become contaminated. When contacting unpackaged food or food contact surfaces, employees shall wear disposable gloves over artificial nails, nail polish, long fingernails, rings, etc. Slash-resistant gloves shall not be used for handling ready-to-eat foods unless covered with a disposable glove. Food employees shall minimize bare hand contact with ready-to-eat unpackaged foods. (113952, 113953–113953.4, 113961, 113973)

6. A separate handsink, with warm water shall be readily available in restrooms, food preparation areas, and on MFFs which sell non-prepackaged foods. Filled soap and paper towel dispensers (or hot air blowers) shall be located at each handsink. (113953-113953.2)

7. Potentially hazardous foods (PHF) shall be held at or below 41°F (45˚F for some foods) or at or above 135°F.Pre-chill foods prior to placing in cold holding only equipment. (113996)

8. When “time only” is used as a public health control, there shall be written procedures and the food shall be time tagged and disposed of after 4 hours. (114000)

9. All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be done by following methods: A) In refrigerated shallow, partially covered, unstacked containers; B) Separating food into smaller portions in refrigerator; C) Adding ice as an ingredient; D) Using an ice bath & stirring frequently; E) Using enough ice paddles; or F) a combination of the above. (114002-114002.1)

10. Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish/meat/poultry and microwaved foods shall be heated to 165°F. Cooked fruits and vegetables shall be cooked to at least 135˚F for hot holding. (114004, 114008, 114010)

11. Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding shall be rapidly reheated to at least 165°F. (114016)

12. No PHFs or unpackaged food that has been served or sold shall be re-served or used for human consumption, except from approved sanitary dispensing containers. (114079)

13. All food shall be manufactured, prepared, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtained from an approved source and shall be protected from contamination. Ice used for cooling may not be used as food. Unapproved additives may not be used. (113980, 113988, 113990)

14. All utensils and equipment food contact surfaces shall be cleaned and sanitized between different foods and at least every 4 hours of continuous use with PHFS; and shall be free of accumulations of food debris and residues. For manual utensil washing, utensils shall be washed, clear water rinsed and sanitized using all three compartments of a 3 compartment sink. Automatic dishwashers shall have wash/ rinse water temperatures and sanitizer levels as specified by manufacturer. (114097- 114099.6, 114115-114119)

15. All food shall be obtained from an approved source. Food prepared in a private home may not be used or offered for sale. (114021)

16. Shell stock shall have complete labels or tags (keep for 90 days), shall be in good condition, and shall not be mixed with different shell stock . (114039- 114039.4)

17. Untreated raw oysters from the Gulf of Mexico may not be served or sold from April 1 to Oct. 31. Post warning signs for Gulf oysters sold from Nov. 1- March 31. (Title 17, 114090)

18. Certain higher risk food processing methods require an acceptable written HACCP Plan. Such plan must be monitored to insure compliance. Certain operational procedures that deviate from standard health code requirements require a variance from the State Health Dept. Maintain a copy of variance. (114417, 114419)

19. A consumer advisory must be provided for ready-to-eat foods containing undercooked foods or raw eggs, and for unpackaged confectionery food containing more than ½% alcohol. (114012, 114090, 114093– 114093.1)

20. High risk foods may not be offered in licensed health care facilities and schools. (114091)

21. An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided. (113953, 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)

22. All liquid waste must drain to an approved, fully functioning sewage system. (114197)

23. Each food facility shall be kept free of vermin. (114259.1, 114259.4, 114259.5)

24. A person in charge shall be present during all hours of operation. (113945 – 113945.1)

25. Food employees shall wear clean, washable outer garments or uniforms and shall wear a suitable covering to confine hair. (113969, 113971, 113973)

26. Food shall be thawed under refrigeration; under cold running water; in microwave oven, or during the cooking process. Frozen food shall be kept frozen. (114020)

27. All food shall be separated and protected from contamination and cross contamination. Provide adequate preparation space. Limited food prep shall be conducted within an approved food compartment. BBQs shall be separated from public access and only used for cooking foods exposed to direct flame. (113843, 113980, 113984, 113986, 114143)

strong>28. Produce shall be washed prior to preparation, being combining with other foods, or sale as ready-to-eat food. (113992)

29. All poisonous substances and chemicals shall be stored separate from food, utensils, and food-contact surfaces. Chemicals shall be used according to label (114254 – 114254.2)

30. Food shall be stored and transported in approved, labeled containers. Food shall be stored at least 6” above the floor on approved shelving. Unpacked foods shall not be stored directly in ice unless received in ice. Packaged foods shall not be stored in ice if subject to contamination from the ice/water. Spoils shall be stored in separate, labeled area. (114047-114055)

31. Unpackaged food displayed for self-service shall be protected from contamination by use of sneeze guard with serving utensil (buffet), container with lid and utensil, or other acceptable equipment. Raw, unpackaged meat, poultry, or seafood shall not be offered at self-serve facilities. (114060, 114063)

32. Food shall be honestly presented to the consumer. Provide complete labels on packaged foods including name of product, ingredients, quantity, name and place of business of the manufacturer, and nutritional/allergen information (if required by Federal Laws). Manufacturers dating shall not be concealed or altered. (114087, 114089, 114090)

33. All nonfood-contact surfaces of equipment shall be clean. Cabinets, counters, shelving and similar fixtures shall be of easily cleanable, durable, non-absorbent construction and shall be maintained in good repair.(114115, 114130.4)

34. For utensil or equipment washing provide a 3 compartment stainless steel sink with dual integral drainboards or a combination of an approved dishwasher and utensil sink. Dishwashers shall have dual drainboards (except undercounter units) and data plates. Provide testing materials to measure sanitizer levels. (114095, 114099, 114101-114107)

35. All utensils and equipment shall be designed and constructed to be durable, easily cleanable, of non-toxic materials, and shall be maintained clean and in good repair. All food or utensil related equipment shall be certified as being in compliance with an ANSI approved food sanitation standard, suitable for the intended use, and installed properly. (114130 – 114141)

36. Clean utensils shall be stored in a sanitary manner in suitable, easily cleanable, non-absorbent facilities. In-use utensils shall be stored in dipper well, clean & dry, in food with handle above food/container, or in clean 135˚F hot water. Clean linens and utensils shall be stored in a suitable manner and protected location. Soiled linens shall be properly stored and laundered. Non-food items shall be stored separate from food and food-contact surfaces. Pressurized cylinders shall be securely fastened to a rigid structure. (114074, 114081, 114119, 114172, 114178, 114179, 114185.3-5 )

37. Each vending machine shall have a sign indicating the owner’s name, address, and telephone number. PHFs shall only be dispensed in original packaging. A record of cleaning and sanitizing shall be maintained in each machine. Vending machines shall be constructed to applicable standards and located so as to be protected from contamination. (114145)

38. Adequate mechanical ventilation, that meets applicable requirements, shall be provided over cooking equipment and high temperature dishwashers. All areas shall have sufficient ventilation for proper food storage and reasonable comfort for employees. Toilet rooms shall be vented to the outside by a screened, openable window or an exhaust fan.Adequate lighting shall be provided in all areas. Lights shall have break-resistant covers where there is open food, clean utensils or unwrapped single-use items. (114149.0-.3, 114252.0-.1)

39. An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food employee. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114159, 114157, 114099.5)

40. Wet wiping cloths shall be used once or stored in a container of clean sanitizing solution.Wiping cloths used with raw animal products shall be stored separately. (114185.1)

41. The potable water supply shall be protected by approved backflow prevention devices. Plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose.Portable water and waste water tanks shall be constructed, installed, sized, and maintained to meet applicable requirements. (114190 – 114242)

42. Adequate facilities shall be provided for disposing of waste material. All food waste and rubbish shall be kept in covered, leak proof and rodent proof containers. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean. (114244 – 114245.7, 114257.1)

43.Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet tissue shall be provided in permanently installed dispensers. There shall be an adequate number of conveniently located and readily accessible toilet facilities. Toilet rooms shall not be used for storage of food, equipment, or general supplies. (114250.0-1, 114276)

44. The premises of the food facility shall be kept clean, in good repair, and free of litter and items not necessary to the operation of the facility. The facility shall be constructed and maintained so as to prevent the entrance or harborage of vermin. Separate facilities shall be provided for storage of cleaning supplies and employee items. A separate, conveniently located mop sink shall be provided. (114256 – 114259.3 114279, 114281, 112482)

45. A permanent food facility shall be fully enclosed. All rooms (except for customer sales area, dining area, or storage rooms for unopened shipping containers) shall have durable, smooth, nonabsorbent, easily cleanable walls, ceilings, and self-coved floor surfaces which are clean and in good repair. .(114266, 114268, 114271)

46. No sleeping accommodations shall be in any room where food is prepared, stored or sold. A private home may not be used for or in conjunction with a food facility. (114285, 114286)

47. Handwashing signs, no-smoking signs, Permit to Operate, and “Inspection report available” sign shall be posted where required. Consumers shall be notified to use clean tableware when returning to self-service areas. Pre-2004 food facilities without patron restrooms shall post a sign that toilet facilities are not provided. (13953.5,113978,114075c, 114276f, 114381, 114299, 114337)

48. A person proposing to build or remodel a food facility shall submit plans for approval before starting construction or remodeling of any facility for use as a retail food facility. (114380)

49. A food facility shall not be open for business without a valid permit. (114381)

50. An enforcement officer may impound food, equipment or utensils that are found to be unsanitary or in disrepair. Impounded items may not be used until released. (114393)

51. If an imminent health hazard is found, an enforcement officer may temporarily suspend or modify the permit and order the food facility to close or limit its operation. (114409

52. Other

61. The MFF unit shall be approved by State HCD and Butte Co. Env. Health. (114294)

62. The MFF shall operate out of an approved commissary and shall report daily to commissary for cleaning, servicing, and storage. (114295, 114297)

64. The business name (3” high), city, zip code, and owner’s name (if different from business) shall be on the dispensing side of the MFF or both sides of motorized MFFs. (114299)

65. Provide smooth, easily cleanable, durable, non-absorbent, walls, ceiling, and self-coved floors. Floors shall be non-absorbent and non-slip inside a MFF and within 5 feet of unenclosed cooking area. Counter tops shall be smooth and impervious. Cabinet/counter structures shall be of easily cleanable, non-absorbent, tight fitting construction. Non-portable equipment shall be integral with the MFF. Serving windows shall be 216 sq. in. or less and spaced at least 18 inches apart. (114259.2, 114301)

66. The MFF, equipment, and utensils shall be kept clean and in good repair. During operation, storage, and transportation the food, equipment, food contact surfaces, and utensils shall be protected from contamination. All food shall be prepared within an enclosed MFF or in a food compartment for limited food preparation. An unenclosed MFF, with food prep, shall have written operational procedures for cleaning and safe food handling. (114303)

67. All food shall be stored on the MFF or at commissary; except when restocking or at community events. Hot PHFs shall be discarded at end of day. (113984, 114305)

68. A separate hand sink, with sanitary soap & paper towel dispenser, shall be provided. The sink shall be separate from the utensil sink by a 6 inch high metal splash guard. (114311)

69. Provide a three compartment stainless steel utensil sink, with dual integral stainless steel drainboards. Sink compartments shall be minimum 12”x12”x10” or 10”x14”x10” deep. MFFs that are not required to have a utensil sink (non-PHFs) shall have spare utensils. (114313)

70. MFFs that operate at fixed location for over 1 hour shall operate within 200 ft. of a readily accessible, acceptable restroom. (114315)

71. The exterior of the MFF and surrounding area shall be kept in sanitary condition. (114317)

72. Chemicals and non-food items shall be stored separate from food and prep area. (114319)

73. Occupied MFFs shall have min. 30” wide aisle way with min. 74” height. (114321)

74. Separate compressors shall be located outside food prep & storage areas. (114322)

75. MFFs shall have first aid kit, min. 10 BC fire extinguisher (if cooking done). Any gas appliances shall be insulated and meet applicable fire standards. In addition to the main door, at least one labeled, emergency exit (min. 24”x 36”) shall be provided on occupied MFFs. MFFs operating at more than one location each day shall be equipped with latching lids on containers of hot fluids, and have facilities to secure utensils. (114323)

76. An adequate (normally 3+ gal.) hot water heater shall provide min 120˚F hot water to utensil sink and 100˚F to hand sink. (114325)

77. The commissary shall have adequate facilities to support the MFF. (114326)

78. Mobile support unit shall meet min. requirements and provide adequate support. (114327)

79. Provide 5 gal. potable water for handwashing plus 15 gal for limited prep or 25 gal for full prep. Tanks shall be of approved materials, slope to drain, have inspection port, and have screened vent overflow. Water system shall provide min. 1 GPM. Inlets and outlets shall be protected from contamination. Waste water tanks shall be at least 50% larger than potable tanks plus additional 15% for beverage dispensers and 1/3 of ice storage. Hoses shall be of approved materials and be of different colors for potable and waster water. (114205-114242)