MONROE COUNTY HEALTH DEPARTMENT

“Growing Healthy Families … Together”

 

Non-critical violations

 

Non-critical violations are those which may not pose an immediate public health risk, but do need correction.  Over time, these violations may contribute to food borne illness.

 

Item #

Violation Definition

# of Points

02

Container, properly labeled—All food must have labels that have the name of the product and information such as “sell by”dates, etc.

1

04

Facilities to maintain product temperature.

2

05

Thermometers provided and conspicuous—Thermometers must be in all refrigerators and must be kept in the warmest area (near the door) where they can be seen easily.  Thermometers must also be in all hot storage units or employees much check the food temperatures to be sure they are kept hot enough to prevent growth of bacteria.

2

06

Potentially hazardous food properly thawed—Frozen food must be thawed in refrigerators, under running cold water, as it is being cooked or in a microwave oven.

2

08

Food protection, storage, preparation, display, etc.—This can include many items that may dirty food.  Some of these things are:

  • Storing food in dirty containers or not completely wrapped or covered
  • Serving coffee from a pot that is not covered
  • Bread or other ready-to-eat food being placed where raw meat was placed
  • Fresh fruits and vegetables not being washed
  • Customers not obtaining a clean plate when they return to a food bar

2

09

Handling of food (ice) minimized—Examples are:

  • Serving ice with scoops or ice tongs only.  Dipping a glass in the ice is a violation because one’s hand may touch the ice
  • Self-service items such as sugar, salt, mustard, ketchup, etc. must be in individual packets or dispenser
  • Use of shields over food on the buffet line to protect the food from germs spread by sneezing, coughing, etc.

2

12

Clean clothes, hair restraints—All employees shall wear clean clothes.  Those in the food preparation area should wear hairnets, hats or other hair coverings that protect the food.  Those working in other areas of the restaurant should keep their hair so it does not contaminate food, equipment or utensils.

1

15

Non-food contact surfaces designed, constructed, maintained, installed, located—Non-food surfaces should be clean and free of dust, dirt, food, etc.  Surfaces should be durable and easily cleaned.

1

16

Dishwashing facilities are installed and maintained correctly—They should be sealed to the floor, installed on raised platforms to prevent food and debris from getting underneath, or elevated on legs at least 6 inches off the floor to provide for easy cleaning. 

2

18

Wiping cloths clean, use restricted—Cloths should be clean. Separate cloths are to be used for wiping food spills on food—contact surfaces, wiping food-contact surfaces of equipment and for cleaning nonfood-contact surfaces.

1

19

Food-contact surfaces of equipment and utensils are to be clean and free of abrasives or detergents—Knives, forks, and spoons should only be touched by their handles.  Cups, glasses, and bowls should only be touched on the outside and away from where the mouth touches.  The handles of silverware, bottoms of plates, outside of glasses, etc. should be clean.

2`

20

Storage, handling of clean equipment/utensils—Clean utensils (silverware and flatware) should be stored at least 6 inches off the floor and protected from splash and dust.

1

25

Single service articles, storage, dispensing—Single serve items (ketchup packs, sweetener, etc.) should not be used if they have touched food or mouth.  Their dispenser should keep the singe serve items clean.

1

23

Installed and maintained plumbing—work properly

1

26

Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand-drying devices provided, proper waste receptacles—Restrooms need to be well maintained, including a self-closing door, providing hot and cold water, soap, paper towels or air dryer, and trash can (ladies rooms require a lid on trash can).  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

2

27

Containers or receptacles covered adequate number, insect/rodent proof, frequency, clean—Trash should be kept in containers that keep insects and rodents out.  There should be enough containers to hold all the trash.  Trash should be removed regularly to prevent odor and attracting insects and rodents.

2

29

Outer openings protected.

2

30

Floors constructed, drained, clean, good repair, covering installation, dustless cleaning methods—Floors should be cleaned using dustless methods such as a vacuum or wet mop.

1

31

Walls, ceiling, attached equipment constructed, good repair, clean surfaces, dustless cleaning methods—Walls and ceilings need to be clean and in good repair.

1

32

Lighting provided as required, fixtures shielded—Lighting should be bright enough to see to prepare food, clean and sanitize.  Light bulbs should be shielded to prevent broken glass from falling into food.

1

34

Premises main, free of litter, miscellaneous articles, cleaning/maintenance equipment properly stored.  Authorized personnel—The facility should be clean and well maintained.  Only items necessary to run the facility should be stored.  Only those who work in the restaurant or store should be in the area where food is prepared.

2

35

Separation from living/sleeping quarters—food must not be prepared in a room this is used as living or sleeping quarters.

1