Explanation of Critical Violations |
| Code |
Violation |
Corrective Action |
| A001 |
Inadequate refrigerated storage |
Provide sufficient refrigerated storage equipment that is properly designed and maintained so that all potentially hazardous foods are cooled and stored below 41°F (45°F for shell eggs, dairy products and shellfish). §113995
|
| A002 |
Improper cooling procedure |
Potentially hazardous foods shall be rapidly cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within an additional 4 hours. §113995
|
| A003 |
Food preparation exceeds 4 hours |
Ambient-temperature preparation of potentially hazardous food shall not exceed 4 hours. The food shall then be cooked, served or discarded. §113995
|
| A004 |
Ambient-temperature holding |
Conditions have been met for a 4 hour maximum ambient-temperature holding of potentially hazardous food when time, in lieu of temperature, is used as a public health control. §113995
|
| A005 |
Failure to prechill ingredients |
All cold food recipes containing potentially hazardous foods shall be prepared using prechilled ingredients. Foods shall be prechilled to 45°F or below before they are displayed on buffet lines. Ice for cold holding in displays shall be sufficient to maintain food at 45°F or below. §113995
|
| A006 |
Improper thawing procedures |
Frozen food shall be thawed in a refrigerator, under cold-running water, in a microwave or as part of the cooking process. Frozen food shall be kept frozen while being stored. §114085
|
| B001 |
Improper hot holding |
Potentially hazardous hot foods shall be maintained at an internal temperature of 135°F or above during hot holding. §113995
|
| B002 |
Inadequate hot holding equipment |
Enough hot holding equipment shall be present, properly designed, maintained and operated to maintain hot foods at 135°F or above. §113995
|
| B003 |
Improper reheating |
Potentially hazardous foods that have been cooked and then refrigerated, and thereafter reheated for hot holding shall be reheated to 165°F or above. Steam tables, bain-maries, warmers and similar hot holding equipment shall not used for reheating of potentially hazardous foods. §113998
|
| B004 |
Inadequately cooked food |
Potentially hazardous foods requiring cooking shall be adequately heated to thoroughly cook the food. Minimum cooking temperatures vary according to the type of food, e.g., ground beef to 157°F, poultry to 165°F, pork to 145°F for 15 seconds, foods containing raw eggs to 145°F. §113996
|
| C001 |
Failure to follow HACCP plan |
Potentially hazardous food shall be held at temperature specified in an approved HACCP plan. §113995
|
| C002 |
Lack of HACCP plan knowledge |
When operating pursuant to an approved HACCP plan, there shall be a minimum of one person per shift who is knowledgeable in the plan. §114055
|
| C003 |
Lack of HACCP training records |
When operating pursuant to an approved HACCP plan, employee training shall be documented. §114055
|
| D001 |
Potential for contamination of food |
All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale and served so as to be pure, free from contamination, adulteration and spoilage. §113980
|
| D002 |
Food from unapproved sources |
All food shall be obtained from approved sources; shall otherwise be fully fit for human consumptions; and shall conform to the applicable provisions of the Sherman Food, Drug and Cosmetic Law. §113980
|
| D003 |
Food not inspected upon receipt |
Food shall be inspected upon receipt and prior to any use, storage or resale. §114003
|
| D004 |
Food received at improper temperature |
Potentially hazardous food shall be inspected upon receipt for signs of spoilage and randomly checked for adherence to temperature requirements. §114003
|
| D005 |
Canned goods not in sound condition |
Canned goods shall be in sound condition (no leakers, severe dents, rusty, or swollen cans), with labels intact. §114003
|
| D006 |
Eggs are cracked or not clean |
Eggs shall be clean and not cracked. §114003
|
| D007 |
Food contaminated by rodents or insects |
All food shall be free from rodent or insect contamination, unapproved chemicals or mold (except cultured products). §114030
|
| D008 |
Lack of shellfish tags |
Shellfish certification tags or labels shall be properly maintained for at least 90 days. §114003
|
| E001 |
Food on unsanitary work surfaces |
Prepared food products shall not contact equipment or work surfaces which have had prior contact with raw foods unless sanitization of the food contact surfaces has occurred. §114010
|
| E002 |
Cross-contamination by an employee |
Food handlers shall thoroughly wash their hands between handling raw food and cooked or prepared food products. §114020
|
| E003 |
Potential for contamination of prepared food |
Prepared or ready-to-eat foods shall be protected from contamination by overhead leakage or direct contact with raw meat, poultry or seafood. §114010
|
| F001 |
Employee with illness |
Employees shall not handle foods if they are ill with a disease transmissible by foods, such as diarrhea (stomach flu), hepatitis A, acute respiratory infections (colds), or if they have cuts or burns on their hands. §114020
|
| F002 |
Food handler failed to wash hands |
Employees shall wash their hands thoroughly (generate lather) after visiting the toilet, coughing, sneezing or otherwise contaminating their hands. §114020
|
| F003 |
Unnecessary hand contact with food |
Employees shall use proper utensils (tongs, spoons, spatulas, plastic gloves) to eliminate unnecessary hand contact with cooked and prepared foods. §114020
|
| F004 |
Employee smoking while working |
No employee shall expectorate or use tobacco in any form where food is prepared, served or stored or where utensils are cleaned or stored. §114020
|
| G001 |
Waste plumbing malfunctioning |
Waste plumbing shall be properly functioning with no sewage in the facility. §114100
|
| G002 |
Toxic chemicals not properly labeled |
Toxic chemicals shall be properly labeled, stored and used so that contamination of food will not occur. §114025
|
| G003 |
Acidic food not properly stored |
Acidic food shall be stored in approved containers designed to prevent chemical contamination. §114080
|
| G004 |
Improper reuse of food containers |
Containers previously used for toxic materials shall not be reused for food storage. Use only food grade containers. §114080
|
| G005 |
Food being reserved |
No food that has been served to a customer may be reserved. §114015
|
| G006 |
Unsafe sampling techniques used |
Food samples shall be displayed to prevent contamination. §114010
|
| H001 |
Lack of hot or cold water |
Food establishments shall have an adequate, protected, pressurized, potable supply of hot (120°F min.) and cold water via mixing faucets. §114095
|
| H002 |
Water supply from unapproved source |
Food establishments shall have water from an approved source that, at a minimum, meets the requirements for transient non-community water systems. §114095
|
| H003 |
Plumbing cross-connection present |
No plumbing cross-connections shall be present. §114095
|
| J001 |
Lack of sneeze guards |
Food items displayed for self-service shall be adequately protected. Sneeze guards shall be provided as needed. §114080
|
| J002 |
Sulfites added to foods |
Sulfites shall not be added to foods. §114070
|
| J010 |
Raw fruits/vegetables not washed |
Raw fruits and vegetables shall be properly washed prior to serving. §114010
|
| K001 |
Demonstration of knowledge; food manager certification |
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) 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. (§113947-113947.1)
|
| K002 |
Communicable disease; reporting, restrictions and exclusions |
Employees with a communicable disease shall be excluded from the food facility / preparation of food. Gloves shall be worn if an employee has cuts, wounds, and rashes. No employee shall commit any act that may contaminate or adulterate food, food contact surface, or utensils. (113949.5). The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions. (§113949.2, 113950, 113950.5, 113973(a))
|
| K003 |
No discharge from eyes, nose and mouth |
Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens. (§113974)
|
| K004 |
Proper eating, tasting, drinking or tobacco use |
No employees shall eat, drink, or smoke in any work area. (§113977)
|
| K005 |
Hands clean and properly washed; gloves used properly |
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. (§113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
|
| K006 |
Adequate handwashing facilities supplied and accessible |
Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. (§113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (§113953, 113953.1, 114067(f), 114358)
|
| K007 |
Proper hot and cold holding temperatures |
Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (§113996, 113998, 114037, 114343)
|
| K008 |
Time as a public health control; procedures and records |
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained (§114000)
|
| K009 |
Proper cooling methods |
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41°F, within 4 hours. Cooling shall be 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. (§114002, 114002.1)
|
| K010 |
Proper cooking time and temperatures |
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. Other temperature requirements may apply. (§114004, 114008, 114010)
|
| K011 |
Proper reheating procedures for hot holding |
Any potentially hazardous foods cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165°F. (§114014, 114016)
|
| K012 |
Returned and reservice of food |
No unpackaged food that has been served shall be re-served or used for human consumption. (§114079)
|
| K013 |
Food in good condition, safe and unadulterated |
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (§113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
|
| K014 |
Food contact surfaces; clean and sanitized |
All food contact surfaces of utensils and equipment shall be clean and sanitized. (§113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114141)
|
| K015 |
Food obtained from approved source |
All food shall be obtained from an approved source. (§113980, 113982, 114021-114031, 114041, 114339)
|
| K016 |
Compliance with shell stock tags, condition, display |
Shell stock shall have complete certification tags and shall be properly stored and displayed. (§114039-114039.5)
|
| K017 |
Compliance with Gulf Oyster Regulations |
Comply with Gulf Oyster warning seasonal requirements. (Title 17 CA Code of Regulations §13675, Cal Code Section 113707)
|
| K018 |
Compliance with variance, specialized process, reduced oxygen packaging, and HACCP Plan |
HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria for Foods. (§114419). A written document approving a deviation from standard health code requirements shall be maintained at the food facility. (§114057, 114057.1)
|
| K019 |
Consumer advisory provided for raw or undercooked foods |
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than ½% alcohol may be served if the facility notifies the consumer. (§114012, 114093)
|
| K020 |
Licensed health care facilities/public and private schools; prohibited foods not offered |
Prohibited foods may not be offered in licensed health care facilities/public and private schools. (§114091)
|
| K021 |
Hot and cold water available |
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (§113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
|
| K022 |
Sewage and wastewater properly disposed |
All liquid waste must drain to an approved fully functioning sewage disposal system. (§114197)
|
| K023 |
No rodents, insects, birds or animals |
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. (§114259.1, 114259.4, 114259.5, 114349)
|
| M003 |
Equipment not properly sanitized |
Equipment food-contact surfaces and utensils shall be cleaned and sanitized as circumstances require. Equipment used with potentially hazardous foods shall be cleaned and sanitized at least every 4 hours. §114090
|
| M004 |
Improper sanitizing rinse |
Proper temperature, chemical concentration and contact time shall be provided for manual or automatic washing and sanitizing of utensils. §114090
|
| M006 |
Improper use of wiping cloths |
Wiping cloths shall be clean, restricted in use and stored in approved sanitizing solution. §114160
|
| N001 |
Malfunctioning sewage disposal system |
Sewage disposal shall be through a public system or approved, properly functioning on-site sewage disposal system. §114100
|
| N003 |
Inadequate toilet facilities |
Toilet facilities shall be adequate, conveniently located, clean, in good repair and stocked with toilet paper. Doors shall be self-closing.
|
| N004 |
Lack of adequate handwashing facilities |
Handwashing sinks shall be accessible, properly located, clean and in good repair. They shall be stocked with soap and single use towels or hot air from dispensers. §114115
|
| Q003 |
Vermin infestation |
Vermin, including flies, cockroaches and rodents shall not be present in a food facility. §114030
|
| S001 |
Failure to have a Certified Food Handler |
Each food facility shall have an owner or employee who has successfully passed an approved and accredited food safety certification examination. §113716
|
|
|
These requirements are excerpted from the California Health and Safety Code,
Division 104, Part 7, Chapter 4,
California Retail Food Code.
Section numbers are included for reference. Additional sections may also apply.
|
