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| UNAPPROVED FOOD HANDLING SYSTEMS (HACCP PLANS/TIME AS PUBLIC HEALTH CONTROL/ DATE MARKING) |
All opened ready-to-eat food held for more than 24 hours must be properly date marked. Specialized food preparation activities must have approved preparation plans. When time, instead of temperature, is used to control public health factors, a written action plan must be on file.
Violations may include:
1. Prepared ready-to-eat potentially hazardous food held for service more than 24 hours in the future, is not properly marked with a consume by date.
2. The establishment has no written plan when using time as a public health control. |
| Opened ready-to-eat food must be date marked if held for mor than 24 hours. Unmarked food should be voluntarily destroyed. When no plan is in place when using time as a public health control rather than temperature, the subject food must be destroyed. | |
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| FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS NOT CLEAN/NOT SANITIZED/NOT IN GOOD REPAIR |
Because bacteria and viruses can be present in old food soil, plates and other food contact surfaces must be properly cleaned and sanitized after each use.
Violations may include:
1. "Clean" forks and spoons provided to the customer are contaminated with dried food particles.
2. Cutting boards are not clean and sanitized before cutting lettuce for salads. |
| Food contact surfaces must be cleaned and sanitized before they can be used. | |
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| THERMOMETERS NOT PROVIDED/ACCURATE/ OR PROPERLY CALIBRATED |
The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
Violations may include:
1. No food thermometers are available to check food cooking temperatures.
2. Refrigeration units do not have working thermometers to determine whether or not they are effective in maintaining potentially hazardous food temperatures. |
| Accurate thermometers must be provided. | |
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| HANDWASH FACILITIES NOT ADEQUATE AND INACCESSIBLE |
Because handwashing is such an important factor in the prevention of foodborne illness, sufficient facilities must be available to make handwashing not only possible, but likely. Facilities which are improperly located may be blocked by portable equipment or stacked full of soiled utensils and other items, rendering the facility unavailable for regular employee use.
Violations may include:
1. Handwashing sink has no working hot water.
2. Utensils are stacked in the handwashing sink making it inaccessible. |
| Handsinks must be made to be convenient and accessible at all times. | |
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| INADEQUATE MANAGER DEMONSTRATION OF KNOWLEDGE/CERTIFIED FOOD MANAGER NOT AVAILABLE |
There are many ways in which the person in charge can demonstrate competency. Many aspects of the food operation itself will reflect the competency of that person. A dialogue with the person in charge during the inspection process will also reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated, and accurately represented. The person in charge may also have certification through a recognized food management training program.
Violations may include:
1. No required food service manager is employed by the food service establishment.
2. The person in charge of the food service eastablishment does not understand the correct temperatures at which various potentially hazardous food must be cooked to provide a safe product for the consumer. |
| A certified food manager/person in charge with adequate knowledge of food service sanitation must be available at the food establishment. | |
