Results of Inspection
Inspection results for compliance are based on the types of violations observed. Some are more serious than others and have been shown to cause the most cases of foodborne illness. These violations are called critical violations. The current inspection has 21 critical categories. Of these 21 categories, 9 are called super-critical. These 9 are the top causes of foodborne illness.Non-critical violations are the general sanitation and physical facility infractions that may have an indirect result for foodborne illness if left uncorrected.
Pass
These inspections result in less than 10 non-critical violations and less than 7 critical violations. All critical violations must be corrected on site or within 24 hours.
Failed
During an inspection there are three ways in which a facility can fail:
- A total of 3 super critical violations.
- A total of 7 critical and/or super critical violations.
- 4 total critical violations and 10 non-critical violations
Super Critical Violations
- Proper Cooling of Foods
- Cold Holding
- Hot Holding
- Proper Cooking Temperatures
- Rapid Reheat
- Personnel with Infections Restricted/Excluded
- Proper Handwashing/Proper Barehand contact with Ready-to-eat Foods
- Approved Source/Sound Condition
- Cross-contamination of Foods
Critical Violations
- Good Hygienic Practices (Eating/Drinking/Smoking)
- Food Protected during Storage, Display, Transportation, Service
- Demonstration of Knowledge/Certified Manager/Person in Charge
- Hot/cold water under pressure/sufficient capacity
- Equipment adequate to maintain product temperature/thermometers provided
- Handwash Facilities adequate/convenient/accessible/supplied with soap & papertowels
- Evidence of rodents/insects/outer openings protected
- Toxic items properly stored/used/labeled
- Manual/mechanical Warewashing/Sanitizing
- Approved Water Supply/Sewage Disposal/Cross-connections
- Food Contact Surfaces Clean/Sanitized
- Consumer Advisory/Date Marking
Non-Critical Violations
- Original container, no misbranding, honestly presented
- Thermometers provided in holding units
- Food storing, thawing, proper signage, food protected
- In-use food or ice dispensing utensils properly stored/used
- Food/ice contact surfaces properly designed/maintained
- Non-food/ice contact surfaces properly designed/maintained
- Accurate thermometers, chemical test kits, gauges, alarms/data plates
- Equipment/utensils pre-flushed/scraped
- Wash: rinse water clean, proper temperature
- Dishwashing facilities properly designed/maintained/operated
- Wiping cloths clean, proper stored
- Non-food contact surfaces of equipment/utensils clean
- Proper storage and handling of clean/sanitized equipment/utensils
- Single service articles properly stored/dispensed
- No re-use of single service articles
- Plumbing properly installed/maintained
- Toilet rooms enclosed, self-closing doors, good repair, clean, proper waste container
- Garbage containers covered, adequate, insect/rodent proof
- Outside storage area/enclosures properly constructed, clean, proper surface
- Floors, wall, ceilings, in good repair, clean, proper construction
- Lighting provided as required, fixtures shielded
- Rooms and equipment vented as required
- Dressing rooms/lockers adequate, clean
- Premises maintained free of litter/unnecessary articles, storage in orderly manner
- Cleaning/maintenance equipment properly stored
- Authorized persons only, foodhandler permits, hair restraints
- Complete separation from living/sleeping quarters
- Clean/soiled laundered items properly stored
- Proper number of sinks, used for intended purpose