| Item Number |
Non-critical
Violations |
# of Points |
||
| 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 illnesses. | ||||
|
|
||||
| 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 | ||
| 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 must check the food temperatures to be sure they are kept hot enough to prevent growth of germs. | 1 | ||
| 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: | 2 | ||
| - 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 has been - Fresh fruits and vegetables not being washed - Customers not getting a clean plate when they return to a food bar |
||||
| 09 | Handling of food (ice) minimized - This too includes many items. Some of these are: | 2 | ||
| - Serving ice with
scoops or ice tongs only. Dipping a glass in the ice is a
violation because your hand may touch the ice - Self-service items such as sugar, salt, mustard, ketchup, etc. must in in individual packets or in a dispenser - Use of shields over food on a buffet line to protect the food from germs from sneezing, coughing, etc. |
||||
| 10 | In use food and ice dispensing utensils properly stored - Utensils (tongs, scoops, spoons, ladles, etc.) should be used to avoid touching food. Between uses, these utensils should be stored in food containers with the food being served or stored clean and dry. | 2 | ||
| 13 | Clean clothes, hair restraints - All employees shall wear clean clothes. Those in the food preparation area should have on hairnets, hats, or other hair coverings that protect the food. Those working in other areas of the restaurant should keep their hair so it doesn't contaminate food, equipment or utensils. | 1 | ||
| 14 | Equipment and utensil materials - 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, and oyster shells can only be used as a serving container once. | 2 | ||
| 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 made so that they are durable (no denting, buckling, pitting, chipping, etc.) and easily cleaned. | 1 | ||
| 16 | Dishwashing facilities are installed and maintained correctly - They should be either 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 | ||
| 17 | Accurate thermometer, chemical test kits, gauge - Thermometers should be easy to read and accurate within 3 degrees. | 1 | ||
| 18 | Preflushed, scraped, soaked - Utensils are to have food removed from them by flushing with water or by scraping before washing. If food is dried on, utensils are to be soaked before washing. | 1 | ||
| 19 | Wash, rinse water clean, proper temperature – Rinse water should be regularly changed. | 2 | ||
| 21 | 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 | ||
| 22 | 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. | 2 | ||
| 23 | Non-food contact surfaces of equip/utensils clean –The handles of silverware, bottoms of plates, outside of glasses, etc. should be clean. | 1 | ||
| 24 | 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 someone else's food or mouth. Their dispenser should keep the single serve items clean. | 1 | ||
| 26 | No re-use of single service items - These items should only be used once. | 2 | ||
| 29 | Installed and maintained plumbing – The plumbing must work correctly. | 1 | ||
| 32 | 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). | 2 | ||
| 33 | 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 picked-up regularly to prevent odor and attracting insects and rodents. | 2 | ||
| 34 | Outside storage area enclosures properly constructed, clean, controlled, incineration – Outside trash bins should be large enough to hold all trash and the bins should be regularly cleaned. If trash is burned, the laws of the Cabinet for Natural Resources and Environmental Protection must be followed | 1 | ||
| 36 | 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 | ||
| 37 | Walls, ceiling, attached equipment constructed, good repair, clean surfaces, dustless cleaning methods – Walls and ceilings need to be clean and in good repair (no flaking paint, missing ceiling tiles, etc.). | 1 | ||
| 38 | 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 | ||
| 39 | Rooms and equipment – vented as required – State law must be followed for venting. | 1 | ||
| 40 | Rooms clean, lockers provided, located, used – If people must change clothes, they must not do so in areas where food is prepared. The owner should provide a place to change. | 1 | ||
| 42 | 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 they fix food. | 1 | ||
| 43 | Separation from living/sleeping quarters - Food must not be fixed in a room that is used as living or sleeping quarters. | 1 | ||
| 44 | Clean, soiled linen properly stored - Linens (table cloths, cloth napkins, towels, etc.) must be kept where they will not get dirty. | 1 | ||
| Restaurant Scores | ||||
PROMOTE • PROTECT • PREVENT
Home - Health Info. - Services - Health Quizzes - Local Stats - Calendar - Admin.Services - Contact Us