Note: * = critical items (automatic failure)
|
Code
|
Violation
|
Point Value
|
|---|---|---|
|
*1
|
Food in poor condition, spoilage, adulterated, or not from approved source
|
4
|
|
2
|
Food not in approved container or labeled properly
|
1
|
|
*3
|
Foods not kept at safe temperatures
|
5
|
|
4
|
Facilities to maintain food temperature not functioning
|
2
|
|
5
|
Thermometers not provided and/or conspicuous
|
2
|
|
6
|
Potentially hazardous foods not properly thawed
|
2
|
|
*7
|
Potentially Hazardous foods being re-served
|
4
|
|
8
|
Food not properly protected from contamination
|
2
|
|
9
|
Handling of food not minimized
|
2
|
|
*10
|
Personnel with infections not properly restricted or reported
|
5
|
|
*11
|
Handwashing and hygienic practices not properly used
|
5
|
|
12
|
Lack of hair restrains or clean clothes
|
2
|
|
*13
|
Lack of proper supervision and demonstration of food safety
|
3
|
|
*14
|
Food contact surfaces not maintained
|
3
|
|
15
|
Non-food contact surfaces not maintained
|
1
|
|
16
|
Dishwashing facilities not maintained
|
2
|
|
*17
|
Dishes, utensils, and equipment not properly cleaned and sanitized
|
4
|
|
18
|
Wiping cloths not properly used or sanitized before use or between uses
|
1
|
|
19
|
Surfaces of equipment not clean
|
1
|
|
20
|
Clean equipment, utensils, or single service items not stored or handled properly
|
1
|
|
*21
|
Hot and cold water not available from a safe source
|
5
|
|
*22
|
Sewage plumbing or disposal system not functioning properly
|
4
|
|
23
|
Plumbing not properly installed or maintained
|
1
|
|
*24
|
Plumbing has a cross-connection or water supply not protected from backflow
|
4
|
|
*25
|
Toilet and handwashing facilities not installed, conveniently located, or functioning properly
|
4
|
|
26
|
Toilet rooms and/or handwashing facilities not clean, in good repair, or properly stocked with supplies |
2
|
|
27
|
Garbage containers not properly maintained
|
2
|
|
*28
|
Insects, rodents, or other animals present
|
4
|
|
29
|
Outer openings not protected from insects or rodents |
2
|
|
30
|
Floors not clean or maintained
|
1
|
|
31
|
Walls and ceilings not clean or maintained
|
1
|
|
32
|
Lighting not properly shielded or adequate
|
1
|
|
*33
|
Toxic items not properly stored, used or labeled
|
4
|
|
34
|
Premises not free of litter. Cleaning equipment and locker areas not available or clean.
|
2
|
|
35
|
Laundry not properly stored. Food establishment area and living quarters not separated.
|
1
|
|
*36
|
Not conforming to approved procedures, HACCP plan, or variance for special processes for high risk foods
|
3
|
|
*37
|
Prohibited foods offered or served to highly susceptible populations
|
4
|
|
*38
|
Consumer advisory not provided for raw or undercooked foods | 3 |