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Environmental Health > Food Facility Inspection Search > Violation Details

Violation Details

Note: each violation code in this list has a general description of a possible infraction that may be documented by inspectors during a site visit.

16 01 HOT/COLD HOLDING- MAJOR

Temperatures of Potentially Hazardous Foods (PHF) 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:

Potentially Hazardous Foods (PHF) found more than a few degrees (e.g., 5F) into the DANGER ZONE.
Hot or cold holding equipment found not working properly.
Potentially Hazardous Foods (PHF) stored in display cases out of refrigerated zone and found to be at un-safe temperature.
More Potentially Hazardous Foods (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 -- 135F or more. Keep cold food cold -- 41F or less. Use pre-chilled (41F or less) ingredients. Provide adequate hot/cold storage equipment. Potentially Hazardous Foods (PHF)'s requiring cooking must be adequately heated to thoroughly cook the food

16 02 HOT/COLD HOLDING-MINOR

Temperatures of Potentially Hazardous Foods (PHF) 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:

Potentially Hazardous Foods (PHF) only a few degrees (e.g., less than 5F) into the DANGER ZONE.

16 03 COOKING/REHEATING - MAJOR

Potentially Hazardous Foods (PHF) that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165F 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.
Potentially Hazardous Foods (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 Potentially Hazardous Foods (PHF) to 165F 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 (PHF) that have been cooked and then refrigerated shall be reheated rapidly to a uniform temperature of 165F 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 Potentially Hazardous Foods (PHF) to 165F 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 (PHF) that require cooling shall be rapidly chilled to an internal temperature of 41F or less within a specified time period.

Examples:

Potentially Hazardous Foods (PHF) 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 (PHF) 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 Potentially Hazardous Foods (PHF) from 135F to 41F in required time, i.e., size reduction, uncovered shallow pans, ice bath with stirring. Hazard Analysis and Critical Control Point (HACCP) plans may require approval from the enforcement agency.

16 06 COOLING - MINOR

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

Examples:

Food being improperly cooled (any quantity).

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.

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

Facility involved in Food Borne Illness (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. Improper Disease Safety Practices.

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

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.
Potentially Hazardous Foods (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 Potentially Hazardous Foods (PHF). Use appropriate utensils whenever possible (tongs, scoops, plastic gloves) to minimize hand contact with foods. Prepare Potentially Hazardous Foods (PHF) 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.

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.

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 41F refrigeration, during cooking, by microwave, or under running water at 75F 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 41F.

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.

16 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.

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.
Dirty 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 Certified Farmers' Market (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 41F.
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 2F.

Correction text
Provide accurate thermometers in refrigeration units, and a probe-type thermometer to monitor food temperatures.

16 37 HAZARDOUS MATERIALS - MAJOR

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.

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.

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-National Sanitation Foundation (NSF) equipment being used for food contact.
Non-National Sanitation Foundation (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-National Sanitation Foundation (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-National Sanitation Foundation (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.

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 120F, 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 120F) 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 120F, 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 120F) 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 Atmospheric Vacuum Breaker (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:

Deteriorated 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.

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.
Official Inspection Report 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 Potentially Hazardous Foods (PHF) by unrefrigerated truck.
Facility not checking delivery temperatures of Potentially Hazardous Foods (PHF).
Delivery truck unsanitary.
Food on truck exposed to possible cross-contamination.

Correction text
Clean and repair food delivery vehicles including refrigeration 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 refrigeration units as appropriate.

1601 Demonstration of knowledge

A violation is marked when food employees are unable to demonstrate food safety knowledge practices and principles applicable to their assigned duties.

Major violations include:

Employees with a complete lack of knowledge of food safety practices for assigned duties.

Minor violations include:

Employees with some knowledge of food safety practices for assigned duties.

Standard Corrective Action Text

All food employees shall have adequate knowledge of & be trained in food safety and sanitation as it relates to their assigned duties.

Enforcement Officer Action

Violations will be corrected on site by providing training during the inspection. Enforcement Officer will inform person in charge of need to provide additional training.
Failure to correct violations will result in re-inspection fees.

1602 Communicable disease; reporting, restrictions & exclusions

All violations of this section are major violations and include:

When the PIC (Person in Charge) is aware of a reportable illness or aware that two or more food employees are concurrently experiencing symptoms associated with an acute gastrointestinal illness and has not reported to the local enforcement agency.
When the PIC has been made aware of a food employee who is suffering from an acute gastrointestinal illness and has not restricted the food employee.
When food employees are observed contacting food and food-contact surfaces with any cuts, sores, or rashes and are not wearing gloves.

Standard Corrective Action Text

Employees with a communicable disease shall be excluded from the food facility/preparation of food. The permit holder shall require food employees to report incidents of illness or injury & comply with all applicable restrictions.

Enforcement Officer Action

If a food employee is found working when diagnosed with an illness, the food employee shall be excluded from the food facility until the local health officer or local enforcement agency removes the exclusion.
If a food employee is found working with symptoms of an acute gastrointestinal illness, the food employee shall be restricted from working with exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
If a food employee is found working with an exposed lesion, wound or has cuts, sores or rashes, the food employee shall be required to wear an impermeable cover such as a finger cot or stall that protects the lesion and a single-use glove over the impermeable cover.
Failure to correct violations will result in re-inspection fees.

1603 No discharge from eyes, nose, and mouth

A violation is marked when a food employee is experiencing persistent sneezing, coughing or runny nose that is associated with discharges from the eyes, nose or mouth that cannot be controlled by medication and the employee is working with exposed food, clean equipment, clean utensils or clean linens.

All violations of this section are major violations and include:

Discharge from eyes, nose, or mouth that is not controlled by medication.

Standard Corrective Action Text

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

Enforcement Officer Action

The food employee shall be restricted from working with exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Failure to correct violations will result in re-inspection fees.

1604 Proper eating, tasting, drinking or tobaccos use

This violation is marked when a food employee is observed eating, drinking or using tobacco in non-designated areas where contamination can result.

Examples include:

Employee beverage container on prep surface, which lacks a lid and straw.
Eating, drinking or smoking while handling food.
Smoking in a food preparation area.

Standard Corrective Action Text

Employee shall not eat, drink or smoke in any work area.

Enforcement Officer Action

Contaminated food is voluntarily discarded or impounded. Enforcement Officer will require food facility to cease/desist actions that could result in the contamination of food. Contaminated food contact surfaces must be cleaned and sanitized.
Failure to correct violations will result in re-inspection fees.

1605 Hands clean and properly washed; proper glove use

Major violations include:

Hands are not properly washed:
After using the restroom
After eating, drinking or tobacco use
Before food prep
After handling raw foods and before handling ready to eat foods
After caring for an animal
Before donning gloves

Minor violations include:

Improper use of hand sanitizer or hands are not cleaned prior to use of hand sanitizer.
Food employees are not minimizing bare hand contact by using utensils.
Food has been served to the consumer and a food employee is observed wrapping or packaging left over food for the consumer by using bare hands or unclean utensils.
Food employees observed handling food with fingernails that are not trimmed, cleanable and smooth.

Standard Corrective Action Text

Employees are required to wash their hands using soap, warm water (10-15 seconds), paper towel or air dryer: before beginning work; handling food/equipment/utensils; using an approved antiseptic topical application; donning gloves; as often as necessary during food preparation to remove soil & contamination; when switching tasks; after using toilet room; using tobacco; touching body parts; or any time when contamination may occur. Gloves shall be worn if employee has cuts, wounds, rashes, embellished rings, uncleanable devices or fingernails that are: artificial, polished or are not: clean, smooth, neatly trimmed. Gloves shall be changed, replaced or washed as often as hand washing is required & used for only one task & discarded when damaged, soiled, or when interruptions in food handling occur. Minimize bare hand contact by using approved barriers such as tongs, spoons, or gloves.

Enforcement Officer Action:

The food employee is directed to wash their hands and portion of arms as required and use appropriate utensils as barriers whenever necessary.
Failure to correct violations will result in re-inspection fees.

1606 Adequate handwashing facilities: supplied & accessible

Violations Include:

Obstructed, inaccessible, improper use of, or unclean handwashing sink.
Lack of required supplies in dispensers.
Lack of a handwashing sinks that are sufficient in number and conveniently located in a food preparation area or warewashing area, if facility was constructed after January 1, 1996.
Handwashing facilities in good repair are not provided in restroom.

Standard Corrective Action Text

Adequate facilities shall be provided for hand washing with soap & single use towels or drying device provided in dispensers; dispensers shall be maintained in good repair.

Enforcement Officer Action

This violation may be corrected on site by stocking handwashing facilities or making them accessible immediately. The Enforcement Officer may direct the use of alternate handwashing facilities if one is not available immediately.
Failure to correct violations will result in re-inspection fees.

1607 Proper hot and cold holding temperatures

This violation is marked when food is found to be held at temperatures above 41°F/45°F or below 135°F without any other intervention by the operator.

Major violations include:

Potentially hazardous food or pooled eggs held at temperatures of 50°F to 124°F and 55°F (eggs and milk) without any other intervention and without the use of time/temperature control for safety.

Minor violations include:

Potentially hazardous food or pooled eggs held at temperatures of 43°F to 49°F* and 47°F to 54°F (eggs and milk) or 125°F to 133°F* without any other intervention and without the use of time/temperature control for safety.

* This accounts for thermometers' accuracy within +/- 2 °F

Standard Corrective Action Text

Potentially hazardous foods shall be held at/below 41°F or at/above 135°F. Raw shell eggs, live unshucked shellfish, sealed pasteurized milk products, salad bars & serving lines held for 12 hours or less shall be held at/below 45°F.

Enforcement Officer Action

Major violations of this section must be corrected on site by discarding, impounding, or reheating food, or other appropriate action. Minor violations may immediately resolved by educating the employee and requiring food temperatures to be increased or decreased as appropriate.
Failure to correct violations will result in re-inspection fees.

1608 Time as a public health control; procedures & records

Major violations include:

Food that has been time marked and has exceeded the time marked.
Food without temperature control and has not been marked or otherwise identified to indicate disposal time.

Minor violations include:

Written procedures are not maintained and available for food that has been prepared, cooked and refrigerated when using Time as a Public Health Control (but foods are properly marked).

Standard Corrective Action Text:

When time only, rather than time & temperature, is used as a public health control, records & documentation must be maintained.

Enforcement Officer Action:

Food measured at 50°F to 124°F due to improper implementation of time as a public health control will be voluntarily discarded or impounded. Foods without identifying markers showing when 4 hours will have elapsed since the point of removal from temperature control will be discarded/impounded.
Failure to correct violations will result in re-inspection fees.

1609 Proper cooling methods

Major violations include:

Potentially hazardous food being improperly cooled with more than 6 hours elapsed since food reached 135°F.

Minor violations include any other cooling violations, for example:

Failure to cool from 135°F to 70°F in two hours or less.
Improper cooling procedures (or lack thereof) with less than 6 hours elapsed.

Standard Corrective Action Text:

Potentially hazardous food shall be rapidly cooled from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath & stirring frequently; using rapid cooling equipment; or using containers that facilitate heat transfer.

Enforcement Officer Action:

Food measured at 50°F to 124°F due to improper cooling will be voluntarily discarded or impounded. Employees will be required to begin approved cooling methods if found improperly cooling food, or may be required to reheat food to 165ºF.
Failure to correct violations will result in re-inspection fees.

1610 Proper cooking time & temperatures

This violation is marked if the foods checked do not meet the temperature requirements for cooking and the employee doing the cooking attempts to serve the product without returning the product to the cooking process.

Major violations include:

Potentially hazardous food not cooked as required with greater than 5° difference between required cook temperature and actual cook temperature.

For example: Chicken is cooked to 159°F.

Minor violations include:

Less than or equal to 5°F difference between required cook temperature and actual cook temperature.
For example: Chicken is cooked to 162°F.
Cook temperature is held for less than required time.
For example: Chicken is cooked to 165°F but is held at that temperature 10 seconds rather of 15 seconds.

Standard Corrective Action Text

Vegetables cooked for hot holding shall be heated to 135°F. Single pieces of meat, fish or eggs for immediate service shall be heated to 145°F to 15 seconds. Comminuted meat, raw eggs, ratites, injected meats shall be heated to 155°F for 15 seconds. Poultry, comminuted poultry, or stuffed fish/meat/poultry/ratites shall be heated to 165°F for 15 seconds. Other temperature requirements may apply.

Enforcement Officer Action

If required cooking temperatures are not met, Enforcement Officer will require that the operator continue cooking the food until the proper temperature is reached.
Failure to correct violations will result in re-inspection fees.

1611 Proper reheating procedures for hot holding

Violations include:

Potentially hazardous food not reheated as required within 2 hours prior to hot holding.

Standard Corrective Action Text

Any potentially hazardous food cooked, cooled & subsequently reheated for hot holding shall be brought to a temperature of 165°F. If ready to eat food is taken from a commercially processed, hermetically sealed container it shall be reheated to 135°F for hot holding.

Enforcement Officer Action

If, at the conclusion of the reheating process the minimum reheating temperature has not been achieved, the Enforcement Officer will require the reheating process to continue until the food reaches the required temperature within the timeframe allowed. If it is determined that the food has not been reheated in conformance with required procedures and has already been placed in a hot holding unit, the food will be voluntarily discarded or impounded.
Failure to correct violations will result in re-inspection fees.

1612 Returned and re-service of food

This violation is marked when food served to a consumer was previously served to another consumer unless it is a non-potentially hazardous food that is served through an approved dispenser or in an unopened original package, maintained in sound condition, and checked on a regular basis.

Standard Corrective Action Text

After being served or sold & in the possession of a consumer, food that is unused or returned by the consumer shall not be offered as food for human consumption.

Enforcement Officer Action

Contaminated food (as a result of return or prior use) will be voluntarily discarded or impounded by the Enforcement Officer.
Failure to correct violations will result in re-inspection fees.

1613 Food in good condition, safe and unadulterated

Major violations include any violation when actual contamination or adulteration of food has occurred, for example:

A food employee contaminates food by any intentional or unintentional act.
When a food employee is observed using a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses.
Food is found to be adulterated.
Unapproved additives are used in food such as sulfites being applied to fresh fruits or vegetables.
Ice that has been used for cooling the exterior surfaces of food such as melon or fish, canned beverages, or equipment is used as food.
Food received is not wholesome, not in good condition, and food or food containers and pallets are infested with vermin or otherwise contaminated.
A container that previously held poisonous or toxic material is used to store, transport, or dispense food, utensils, linen, or single-use articles.

Minor:

Food is not inspected upon receipt (as soon as practical) and prior to any use, storage or resale.

Standard Corrective Action Text

Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.

Enforcement Officer Action

If food is found to be contaminated or adulterated it shall be voluntarily discarded or impounded.
Failure to correct violations will result in re-inspection fees.

1614 Food contact surfaces: clean and sanitized

Major violations include:

Improper sanitization of food contact surfaces (no sanitizer residual).
Improper warewashing machine temperature [less than 50ppm chlorine (or below manufacturer specification) or less than 160°F surface temperature].
Contamination of food-contact surfaces that could result in food contamination.
Failure to sanitize food contact surfaces between each use with a different type of raw food of animal origin, and each time there is a change from working with raw foods to working with ready-to-eat foods.
Food contact surfaces used with potentially hazardous foods are not being cleaned and sanitized at the required frequency.

Minor violations include:

50 ppm Chlorine or 100 ppm Quaternary Ammonia in a linen bucket or warewashing sink.
Dish machine with empty detergent or rinse aid buckets.

Standard Corrective Action Text

All food contact surfaces of utensils & equipment shall be clean & sanitized. Utensils must be washed with cleaning agent (100°F or as per manufacturer specifications), rinsed in clear water, then immersed in sanitizing solution.

Enforcement Officer Action

A violation of this section must be corrected on site by providing proper sanitizing procedures and residuals, or Enforcement Officer closure of the facility if proper sanitizing is not possible.
Failure to correct violations will result in re-inspection fees.

1615 Food obtained from approved source

Major violations include any violations of these sections, for example:

Food or ice is not from an approved food source.
Food is transported in an unapproved manner.
Liquid, frozen, and dry eggs and egg products are not pasteurized.
Frozen milk products, such as ice cream, are not pasteurized.
Fish is not commercially and legally caught or harvested.
Game animals are not from an approved source or are a species of wildlife on the 50 CFR Endangered and Threatened Wildlife and Plants list or are listed as an endangered or threatened animal by the California Department of Fish and Game.

Standard Corrective Action Text

All food shall be obtained from an approved source.

Enforcement Officer Action

If food is from unapproved, unsafe, or otherwise unverifiable sources it will be voluntarily discarded or impounded.
Failure to correct violations will result in re-inspection fees.

1616 Compliance with shell stock tags, condition, display

Major violations include:

Missing or incomplete shellfish certification tags or improper wet storage of shellfish (includes commingling of shellfish).
Raw shucked shellfish are not properly labeled.
Shell stock is not obtained with proper tags or labels.
Shell stock received is not discarded when they are not reasonably free of mud, dead shellfish, or broken shells.
Shell stock has been removed from the original container unless displayed on drained ice or held in a display container with source properly identified.
Shell stock tags are not attached to the container they are received in until empty, or tags/labels are not held for 90 calendar days from the date the lot is emptied.
If molluscan shellfish life support system display tanks are operated in a manner that allows water used for other fish to flow into the tank or if safety of shellfish as they were received are compromised by use of the tank.
Shell stock from one harvest date/location has been commingled with different shell stock.

Minor violations include:

Shellfish tags out of order.

Standard Corrective Action Text

Shell stock shall have complete certification tags & shall be properly stored, displayed, & fit for human consumption.

Enforcement Officer Action

Food from unapproved, unsafe, or otherwise unverifiable sources will be voluntarily discarded or impounded until appropriate documentation is provided.
Failure to correct violations will result in re-inspection fees.

1617 Compliance with variance, specialized process, & HACCP (Hazard Analysis Critical Control Point) Plan

Major violations include:

Food facility is packaging potentially hazardous food products using a reduced-oxygen packaging (ROP) method and has not obtained HACCP plan approval from the California Department of Public Health.
Food facility is modifying food using acidification or water activity as a means to prevent the growth of Clostridium botulinum and has not obtained HACCP plan approval from the California Department of Public Health.
Food facility is required to have a HACCP plan approved by the California Department of Public Health and is not following the California Department of Public Health approved HACCP plan procedures.
If the food facility operator is not following the HACCP plan as written or is utilizing any of the following practices without a written HACCP plan:
- Smoking food as a method of preservation
- Curing food
- Using food additives as a method of preservation or as a means to change the food to non-potentially hazardous
- Operating a molluscan shellfish life support tank for shellfish intended for human consumption
- Custom processing animals as food for personal use
- Preparing food by another method that requires a HACCP plan as determined by the enforcement officer

Minor violations include:

Food facility has a HACCP plan or variance, but does not precisely follow the reviewed plan.

Standard Corrective Action Text

HACCP plan or variance must be available when required.

Enforcement Officer Action

If it is determined during an inspection that a California Department of Public Health (CDPH) approved HACCP plan is required or that the CDPH approved HACCP plan is not being followed, the affected food products will be impounded and CDPH will be notified. Food prepared without a HACCP plan when one is required may be voluntarily discarded or impounded.
Failure to correct violations will result in re-inspection fees.

1618 Consumer advisory provided

Violations include:

Pasteurized eggs or pasteurized egg products are not substituted for raw shell eggs in foods such as Caesar salad dressing or hollandaise sauce and no consumer warning is provided.
If the food facility serves raw or undercooked food and fails to provide an advisory (orally or in writing) that a food item is being served less than thoroughly cooked.
Unpackaged confectionary food contains more than ½ of 1% alcohol (by weight) and is not labeled to identify alcohol content.

Standard Corrective Action Text

Consumer advisory must be provided orally or in writing for ready-to-eat foods that are less than thoroughly cooked & in writing for unpackaged confectionary products that contain alcohol at greater than ½ of 1% by weight. Substitute pasteurized egg for raw shell egg for certain recipes.

Enforcement Officer Action

Enforcement Officer will educate the person in charge about the importance of providing a consumer advisory.
Failure to correct violations will result in re-inspection fees.

1619 Licensed health care facilities/public & private schools: prohibited foods not offered

Violations include:

Unpasteurized juice, fluid milk or dry milk is served.
Unpasteurized shell eggs are used, unless raw eggs are used for one consumer's serving at a single meal and cooked as required by code or combined as an ingredient before baking and thoroughly cooked to a ready-to-eat form, or the facility is operating pursuant to a HACCP Plan.
Ready-to-eat foods that contain raw food of an animal origin or partially cooked foods are served.
Raw seed sprouts are served.

Standard Corrective Action Text

Time as a public health control may not be used for raw eggs in licensed health care facilities or school cafeterias. Raw, undercooked or unpasteurized foods may not be served in licensed health care facilities/schools. Food shall not be reserved once served to isolated individuals.

Enforcement Officer Action

Prohibited foods may be voluntarily destroyed or impounded.
Failure to correct violations will result in re-inspection fees.

1620 Hot and cold water available

Major violations include:

Hot water at warewashing sinks is measured at the faucet less than 100°F
Contaminated or unapproved water supply.
No potable water is available to the facility.
An adequate, protected, pressurized, potable supply of hot and cold water is not provided.
Lack of warm water (100ºF) at a handwashing sink.

Minor violations include:

Hot water between 101°F and 119°F at warewash.
Lack of hot water at a food preparation sink.
Lack of hot water at a janitorial sink.

Standard Corrective Action Text

An adequate, protected, pressurized, potable supply of hot water & cold water shall be provided at all times.

Enforcement Officer Action

A food facility with hot water measured below 100°F at the warewashing sink faucet must immediately correct the violation (e.g. relighting a pilot light) or cease food preparation in the impacted areas until water, hot water, or potable water is restored and facility is given written approval to reopen by the Enforcement Officer.
Failure to correct violations will result in re-inspection fees.

1621 Sewage and wastewater properly disposed

Major violations include:

Overflows or back-ups of sewage/wastewater into the food facility that can or does result in contamination of food contact surfaces and adulteration of foods.
Overflowing or clogged grease trap/interceptor.
Lack of operable toilet facilities (no restrooms available).

Minor violations include:

Floor sink is slow to drain.
Leak from pipe below sink.

Standard Corrective Action Text

All liquid waste must drain to an approved fully functioning sewage disposal system.

Enforcement Officer Action

A food facility will not be permitted to operate if there is sewage overflowing or backing up in any area where food is prepared or served or where utensils are stored or washed. Additionally, a facility may not operate if there are no operable toilets available for food employees (or an alternative restroom approved by the enforcement officer). The food facility shall cease operation in the impacted areas of the food facility immediately until the sewage disposal problem has been repaired. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected, all contaminated surfaces cleaned and sanitized, and written permission to reopen has been provided by the Enforcement Officer. Any contaminated food product shall be properly disposed of.
Failure to correct violations will result in re-inspection fees.

1622 No insects, rodents, birds, or animals present

Major violations include:

The presence of cockroaches, mice, rats, flies and similar vermin that are disease carrying within the food facility as evidenced by actual live bodies, fresh droppings or vomitus, urine stains, or gnaw marks, that has resulted or would likely result in contamination to the food, equipment, packaging, or utensils.

Minor violations include:

Evidence of insects or rodents that does not result in contamination to the food, equipment, packaging, or utensils. Examples: A few cockroaches found in a water heater closet far from food prep and storage areas; old rodent droppings are observed on the floor with no signs of current rodent presence.
Live animals such as dogs are observed in the dining room area of the food facility. (No longer against the law as of January 1, 2015)

Standard Corrective Action Text

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches & flies. No live animal shall be kept or allowed in a food facility with the exception of a patrol/service animal & animals for consumption.

Enforcement Officer Action

A food facility shall not be permitted to operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved; and the facility is given written approval to reopen.
Failure to correct violations will result in re-inspection fees.

1623 Food safety certification and food handler cards: valid, available for review

Example violations:

Lack of a valid food safety certificate available during the inspection.
Lack of valid food handler cards available during inspection for all food handlers hired more than 30 days ago.

Standard Corrective Action Text

Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food shall have an employee who has passed an approved food safety certification examination. An individual involved in the preparation, storage or service of food in a food facility must obtain a food handler card.

Enforcement Officer Action

The Enforcement Officer will provide information regarding how to obtain a food safety certificate or food handlers card.
Failure to correct violations will result in re-inspection fees.

1624 Person in charge (PIC) present and performs duties

Example violations:

A Person In Charge is not present during operating hours.
Consumers are allowed access to a food facility through the food preparation area where ready-to-eat foods are not separated from sources of contamination by a space of at least three feet from the consumer. The route of access shall be separated from the required space by a rail or wall at least three feet high or otherwise clearly delineated.
Consumers are not notified orally or in writing that they must use clean tableware when returning to self-service areas such as salad bars and buffets.

Standard Corrective Action Text

A person in charge shall be present & oversee operations at the facility during hours of operation.

Enforcement Officer Action

Enforcement Officer will discuss the importance and role of PIC at the food facility.
Failure to correct violations will result in re-inspection fees.

1625 Personal cleanliness and hair restraints

Example violations:

Food employees preparing, serving or handling food or utensil are not wearing hair restraints, such as hats, hair coverings or nets, that are designed and worn to effectively keep their hair from contacting nonprepackaged food, clean equipment, utensils, linens and unwrapped single-use articles.
Food employees observed with soiled clothing.

Standard Corrective Action Text

All employees preparing, serving or handling food/utensils shall wear clean, washable outer garments/uniforms, wear hair restraints & maintain nails.

Enforcement Officer Action

Require food handlers to don hair restraints, change to cleanable outer garments/uniforms.
Failure to correct violations will result in re-inspection fees.

1626 Approved thawing methods in use

Example violations:

Frozen food is not being stored and displayed to ensure that food remains in a frozen state.
Potentially hazardous food is observed not being thawed by one of the approved procedures.

Standard Corrective Action Text

Food shall be thawed under refrigeration; submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process.

Enforcement Officer Action

Improperly thawed food may be voluntarily discarded or impounded by the Enforcement Officer. Enforcement Officer will require food properly thawed in an approved manner.
Failure to correct violations will result in re-inspection fees.

1627 Food separated and protected

Example violations:

Unpackaged food is not protected from contamination.
Food is not being prepared in a fully enclosed food facility.
Food is not protected from cross-contamination during storage, preparation, display (i.e., sneeze guards, lids, display cases, dispensers, labeled containers, separating raw food from ready to eat food etc.).
During nonoperating hours and periods of inclement weather, outdoor displays are not fully enclosed.
Foods other than prepackaged nonpotentially hazardous food or uncut produce are displayed out of doors.
Open-air barbecue or outdoor wood burning oven is not separated from public access to prevent food contamination or injury to public.

Standard Corrective Action Text

Food must always be protected from contamination. Open air BBQs must be separated from public access.

Enforcement Officer Action

Food that is found to be contaminated will be voluntarily discarded or impounded by the Enforcement Officer.
Failure to correct violations will result in re-inspection fees.

1628 Washing fruits and vegetables

Standard Corrective Action Text

Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, & other debris.

Enforcement Officer Action

Failure to correct violations will result in re-inspection fees.

1634 Warewashing facilities: installed, maintained, used; test strips

Example violations:

The food facility prepares food and does not have a three compartment sink with two integral metal drain boards.
Sink compartments are not large enough to accommodate the largest equipment and utensil.
Alternative manual warewashing equipment is used and the enforcement agency has not approved its use.
Means for adequately measuring the applicable sanitization method are not provided.

Standard Corrective Action Text

Food facilities that prepare food shall be equipped with ware-washing facilities. Ware washing equipment shall be provided with two integral metal drainboards of adequate size & construction. Testing equipment shall be provided to measure the applicable sanitization method.

Enforcement Officer Action

A food facility that is incapable of properly washing equipment and utensils is subject to closure.
Failure to correct violations will result in re-inspection fees.

1635 Equipment/Utensils approved; installed; clean; good repair; capacity

Example violations:

Equipment and utensils are not designed and constructed to be durable and retain characteristic qualities under normal use.
Wood or wood wicker is used as a food contact surface.
Equipment and utensils are not kept clean, fully operative, and in good repair.
Surfaces of equipment such as cutting blocks and boards are scratched and scored so that they can no longer be effectively cleaned and sanitized.
Molluscan shellfish life-support system display tanks are not marked conspicuously so that it is obvious to the consumer that the shellfish are for display only.
An approved food preparation sink is not provided when the food facility conducts washing, rinsing, soaking, thawing, or similar preparation of foods.

Standard Corrective Action Text

All utensils & equipment shall be fully operative & in good repair. All utensils & equipment shall be approved, installed properly & meet applicable standards. Food prep sink shall be provided, properly installed, kept clean & clear at all times.

Enforcement Officer Action

Unapproved or deteriorated equipment or utensils may be voluntarily discarded or impounded by the Enforcement Officer.
Failure to correct violations will result in re-inspection fees.

1636 Equipment, utensils and linens: storage and use

Example violations:

Unused settings of preset tableware are not removed where a customer is seated or cleaned and sanitized before further use.
Soiled tableware is used to provide second portions at consumer self-serve areas.
Utensils are not handled, displayed and dispensed so as to prevent contamination of lip contact surfaces or single-use articles are reused.
Single-use articles are not kept in original protective package or otherwise protected from contamination until used.
If utensils are stored in an unapproved manner during pauses in food preparation or dispensing.
Cleaned and sanitized equipment, cabinets used for storing food, or a cabinet used to store cleaned and sanitized equipment, utensils, laundered linens, or single-use articles are found in, or stored in, any of the following areas:
- Locker rooms
- Toilet rooms
- Refuse rooms
- Mechanical rooms
- Under sewer lines that are not shielded to intercept potential drips
- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed
- Under open stairwells
- Under other sources of contamination

Standard Corrective Action Text

Utensils, equipment & linens shall be handled & stored to be protected from contamination.

Enforcement Officer Action

Utensils, equipment & linens that are subject to contamination will be voluntarily discarded or impounded by the Enforcement Officer if they cannot be properly cleaned and sanitized. The Enforcement Officer will require relocation of equipment, linens, and utensils to approved locations.
Failure to correct violations will result in re-inspection fees.

1637 Adequate ventilation and lighting; designated areas, use

Example violations:

Sufficient ventilation is not provided in all areas to facilitate proper food storage and provide a reasonable condition of comfort consistent with job performed by employees.
Toilet rooms are not ventilated to the outside air by means of an openable, screened window, an air shaft, or a light-switch-activated exhaust fan consistent with local building codes.
Mechanical exhaust ventilation equipment is not provided over all cooking equipment to effectively remove cooking odors, smoke, steam, grease, heat and vapors.
Sufficient natural or artificial lighting is not provided in every room and area, while the area is in use, in which any food is prepared, manufactured, processed or prepackaged, or in which equipment or utensils are cleaned.

Standard Corrective Action Text

Mechanical exhaust ventilation equipment shall be provided over all cooking equipment to effectively remove cooking odors, smoke, steam, grease, heat & vapors. All areas of facility shall have sufficient ventilation to provide a reasonable condition of comfort for each employee. Toilet rooms shall be vented to the outside air by screened open window, an air shaft, or light-switch activated exhaust fan in compliance with the local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning & inspection. Light fixtures in areas where open food is stored, served, prepared, & where utensils are washed shall be of shatterproof construction or protected with light shields.

Enforcement Officer Action

Cooking equipment may be impounded by the Enforcement Officer if sufficient exhaust ventilation is not provided. Facility may be subject to closure if exhaust ventilation is failing to remove heat or grease vapors from facility or if lack of ventilation or lighting is causing a health and safety hazard to the public and/or staff.
Failure to correct violations will result in re-inspection fees.

1638 Thermometers provided and accurate

Example violations:

A readily visible thermometer is not provided in the warmest part of each refrigeration unit.
A temperature measuring device is not integral or permanently affixed to cold or hot holding equipment used for PHFs, or is not located to allow easy viewing of the device's temperature display.
A metal probe thermometer suitable for measuring the temperature of food is not readily available on the premises.
Temperature measuring devices used for food are not accurate to within plus or minus 2 degrees Fahrenheit.

Standard Corrective Action Text

An accurate, easily readable, metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot & cold holding unit of potentially hazardous foods & high temperature ware-washing machines.

Enforcement Officer Action

Failure to correct violations will result in re-inspection fees.

1639 Wiping cloths: properly used and stored

Example violations:

Sponges are used in contact with cleaned and sanitized or in-use food contact surfaces.
Wiping cloths are used in a manner other than as prescribed.
For example:
- Wiping cloths used for wiping food spills are used for another purpose.
- Cloths used for cleaning food spills from tableware and carry-out containers are not dry.
- Dry cloths used for wiping food spills, other than from tableware and carryout containers, are used more than once prior to laundering.
- Cloths used repeatedly prior to laundering are not held in an approved sanitizing solution.
- Dry or wet cloths used with raw animal foods are not kept separate from cloths used for other purposes.
- Wet cloths used with raw animal foods are not kept in a separate sanitizing solution.
- Wet wiping cloths used with a freshly made sanitizing solution, and dry wiping cloths, are not free of food debris and visible soil.

Standard Corrective Action Text

Wiping cloths used to wipe food contact surfaces shall be used only once unless kept in clean water with sanitizer. All clean & soiled linens must be properly stored.

Enforcement Officer Action

The Enforcement Officer will require proper wiping cloth sanitization methods be provided during the inspection.
Failure to correct violations will result in re-inspection fees.

1640 Plumbing; fixtures, proper backflow devices, drainage

Example violations:

Plumbing and plumbing fixtures are not installed in compliance with local plumbing ordinances, or are not maintained to prevent contamination, or are not fully operative, or in good repair.
Liquid waste drain lines pass through an ice machine or ice storage bin.
The potable water supply is not protected by a backflow or back siphonage protection device when required.
Equipment, such as refrigeration units, that discharge liquid waste is not drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor.

Standard Corrective Action Text

All plumbing & plumbing fixtures shall be installed in compliance with local plumbing codes & ordinances, shall be maintained to prevent contamination, shall be kept clean, fully operative & in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored & used for no other purpose. Potable water supply shall be protected with backflow or back siphonage protection devices, &/or indirect connections/air gaps, as required by applicable plumbing codes

Enforcement Officer Action

Serious plumbing issues that are an imminent hazard to the public and staff may require closure of the food facility.
Failure to correct violations will result in re-inspection fees.

1641 Garbage and refuse properly disposed; facilities maintained

Example violations:

Facilities and equipment necessary to store or dispose of all waste material are not present.
Refuse is not removed and disposed of in a sanitary manner, as needed to prevent the creation of a nuisance.
Refuse, recyclables, or returnables is not kept in nonabsorbent, durable, cleanable, leak proof, and rodent proof containers.
Refuse containers are not covered with close-fitting lids, or sealed, disposable bags that are impervious to moisture are not used.

Standard Corrective Action Text

All refuse shall be kept in leak proof & rodent proof containers. Containers shall be covered as required. All waste must be removed & disposed of as often as necessary to prevent a nuisance. Outside storage of refuse shall be constructed of nonabsorbent material such as concrete or asphalt & shall be easily cleanable.

Enforcement Officer Action

Enforcement Officer may require an increase of approved garbage service.
Failure to correct violations will result in re-inspection fees.

1642 Toilet facilities: properly constructed, supplied, cleaned

Example violations:

Toilet facilities are:
Not provided or the number of toilet facilities is not in accordance with local building and plumbing ordinances (may be subject to closure).
Not clean and in good repair.
Not conveniently located and accessible to employees at all times the facility is in operation.
Used for storage of food, equipment, or supplies.
Not provided with toilet tissue in permanently installed dispensers at each toilet.

Standard Corrective Action Text

Toilet facilities shall be maintained clean, sanitary, & in good repair. Toilet facilities shall be separated with a well fitted self-closing door. Wall mounted toilet paper dispenser shall be permanently installed.

Enforcement Officer Action

If restroom facilities are not available for food workers and an alternate restroom facility approved by the enforcement officer is not provided, the food facility may be subject to closure.
Failure to correct violations will result in re-inspection fees.

1643 Premises; personal/cleaning items; vermin-proofing

Example violations:
Premises:

Food service operations are not completely enclosed during nonoperating hours or periods of inclement weather.
Food preparation sinks, handwashing sinks and warewashing equipment are used for the cleaning of maintenance tools, the holding of maintenance materials, or the disposal of mop water and similar liquid wastes.
The premise is not kept free of litter and items that are unnecessary to the operation or maintenance of the facility.
Lockers or other suitable facilities are not provided for the storage of employee clothing and other personal possessions, or dressing rooms/areas are not provided for employees who regularly change their clothes in the food facility.
Medicines are found in the food facility that are for an employee's use and are not labeled with a legible manufacturer's label and stored in a kit or container that is located to prevent contamination.

Vermin Proofing:

The food facility is not constructed, equipped, maintained, or operated in a manner that prevents the entrance or harborage of animals, birds, or vermin, including but not limited to, insects and rodents.
Pass-through window openings do not comply with requirements.
Insect electrocution devices do not retain the insect within the device or are located over food or utensil handling areas.

Standard Corrective Action Text

The premises of each food facility shall be kept clean, vermin proof, free of litter & debris. A separate area away from food shall be provided for the storage of cleaning equipment & supplies. A janitorial sink or mop basin shall be provided for general cleaning purposes & for the disposal of mop bucket wastes & other liquid wastes. A separate room, or designated area away from food, food storage, & toilet rooms shall be provided for employees to change & store clothing & personal items.

Enforcement Officer Action

This violation refers to vermin-proofing a facility, actual presence of vermin is marked under violation number 1622: No insects, rodents, birds or animals present.
Failure to correct violations will result in re-inspection fees.

1644 Floors, walls and ceilings: built, maintained, and clean

Example violations:

Floor surfaces are not clean and in good repair; or not smooth, durable, and nonabsorbent as required; or floor surfaces are not coved at the floorwall juncture with a minimum 3/8 inch radius coving and don't extend up the wall 4 inches.
Mats and duckboards, if used, are not removable and easily cleanable.
Walls and ceiling surfaces are not clean and in good repair; or not durable, smooth, nonabsorbent.

Standard Corrective Action Text

Floors/walls/ceilings surfaces, other than customer service area, shall be constructed of durable, smooth, nonabsorbent, easily cleanable materials & shall be kept clean & in good repair. Approved base coving shall be provided in all areas, except for customer areas & areas where food is stored in its original unopened packaged or containers.

Enforcement Officer Action

Failure to correct violations will result in re-inspection fees.

1645 No unapproved sleeping quarters

A private home, a room used as living or sleeping quarters, or an area directly opening into a room used as living or sleeping quarters, is used for conducting food facility operations

Standard Corrective Action Text

Sleeping accommodations prohibited in any room where food is prepared, stored, or sold.

Enforcement Officer Action

Failure to correct violations will result in re-inspection fees.

1646 Signs posted; last inspection report available

Example violations:

A copy of the most recent routine inspection report is not maintained at the food facility and is not made available upon request.
A sign was not posted advising patrons that a copy of the most recent inspection report is available for review.
Handwashing sign is not posted at handwashing sinks used by food employees.

Standard Corrective Action Text

Facility shall post a notice advising patrons that a copy of the most recent routine inspection report is available for review upon request. Hand-washing signs shall be posted in employee restrooms. No smoking signs must be posted in food preparation, food storage, warewashing & utensil storage areas. Any food facility constructed before 1/1/2004 without public toilet facilities shall prominently post a sign in a public area stating that toilet facilities are not provided.

Enforcement Officer Action

Failure to correct violations will result in re-inspection fees.

1647 Plan Review

This violation is marked if complete plans (drawn to scale) for a proposed new construction or remodel of a food facility are not submitted prior to construction, or construction of a new facility or remodel of an existing food facility begins prior to plan approval by the enforcement agency.

Standard Corrective Action Text

A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any retail food facility.

Enforcement Officer Action

A food facility may be subject to closure, charged a penalty fee and/or be subject to legal actions by this Division if construction or remodel begins prior to plan approval. Food facility will also be referred to other appropriate agencies, such as the local building department, fire department, or sanitary district.
Failure to correct violations will result in re-inspection fees.

1648 Permits Available

This violation is marked when a food facility is open for business and does not have a valid permit.

Standard Corrective Action Text

A food facility shall not be open for business without a valid permit. A permit shall be posted in a conspicuous place. Permits are non-transferable.

Enforcement Officer Action

A food facility operating without a valid permit is subject to closure and charged a penalty fee of three times the permit fee.

Content provided by Contra Costa Health, Environmental Health Division.