MONROE COUNTY HEALTH DEPARTMENT

“Growing Healthy Families … Together”

Critical Violations

Critical Violations are those most likely to cause food to spoil or cause someone to become ill from eating the food.

Item #	Violation Definition	# of Points
01	Source, condition, no spoilage – Food must be safe from spoilage and safe to eat. It must be purchased from establishments that follow state and federal law. Milk that is past the sell-by date, fresh fruits, and vegetables with spots of mold, foods that were made in a home kitchen, etc. cannot be served.	4
03	Potentially hazardous food—safe temperature—Any food that may spoil must be refrigerated until cooked. The refrigerator must keep food at or below 41 degrees. Cooked food must be heated to and served at a safe temperature (depending on the food).	5
07	Potentially Hazardous food not re-served—Once food is served to the customer, any left over food must be thrown away.	4
10	Personnel with infections restricted—If an employee is ill, he/she should not be preparing food. Anyone who has an open cut, sore, etc. on the hand must not be in direct contact with food, and must wear gloves to protect the food.	5
11	Hands washed and clean, hygienic practices—Employees should wash hands with soap and warm water before starting work, after smoking, eating, drinking, or using the bathroom. A sink that is used to prepare food or wash dished should not be used for hand washing. Personnel working with food must keep their fingernails clean and trimmed and no artificial fingernails.	5
13	Person in charge is present and demonstrates knowledge of food safety principles. Person has no violations and is a certified Food Protection Manage who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM; or Local Health Department Training.	3
14	Food (Ice) Contact Surfaces Designed, Constructed, Maintained, Installed-- Equipment must be made and repaired with safe materials. Nonabsorbent materials such as hard maple or plastic must be used for cutting boards, salad bowls, etc. Plastic or rubber-like materials can be used for spatulas, covered storage, etc. There must be no pits or cracks in dishes or glasses. Muscle, clam, or oyster shells may only be used as a serving container once.	3
17	Sanitization rinse clean, proper temperature, concentration, exposure time, equipment and utensils, sanitized—All food preparation surfaces should be cleaned and sanitized throughout the day. To hand wash dishes, a three compartment sink is required. If dishes are washed by machine, the water temperature must be between 140° F and 180° F depending on the washer used.	4
21	Water source, safe, hot and cold under pressure—Water should come from a public water supply. If no public water supply is available, development of an approved plan for water is essential. When a public water supply becomes available, the restaurant or store must connect to the supply.	5
22	Sewage and waste disposal—The facility must use a public sewer, if unavailable, an approved septic tank or other system may be used.	4
24	Cross-connection, back siphonage, backflow—Dirty water must not be allowed to flow back into an area that may contaminate food or water, or sinks used for washing food or dishes.	5
25	No., Conv., Designed, Installed	4
28	Insects and rodents—The restaurant must control and prevent insects and rodents. Food must be covered and in tightly sealed containers. The facility must have tight fitting doors, screens, etc.	4
33	Toxic items properly stored, labeled, used—Toxic items are those used for cleaning or for killing insects and rodents. These must be properly labeled and kept apart from food. Each must be used according to manufacturer’s directions. Insecticides must be kept separate from cleaning supplies.	4
36	Compliance with variance, specialized process, and HACCP Plan	3
37	Pasteurized Food Used; Prohibited Foods Not Offered	4
38	Consumer Advisory Provided For Raw Or Undercooked Food. If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such foods by way of a DISCLOSURE and REMINDER, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.	3