HCA Food Protection Program
Food Facility Closures Violation Codes

Major Violations pose the highest risk of causing food poisoning (or foodborne illness). Major violations are sometimes resolved during the inspection or a reinspection may be scheduled to verify compliance.


LL01 - Rodent Infestation

This subcategory will be marked for rodent activity observed in food preparation areas, dishwashing areas, or cooking areas. Rodent activities include fresh droppings, gnaw marks, nesting, or other signs of live rodents. This violation has resulted in the closure of the facility.

Examples:
• Rat droppings were observed on the food preparation table.
• A live mouse was observed in the food storage room.
• Fresh mice droppings were observed underneath the cooking equipment.

 


LL02 - Cockroach Infestation

This subcategory will be marked for cockroach activity observed in the food preparation areas, dishwashing areas, or cooking areas. Cockroach activity includes live or dead cockroaches, cockroach feces, and dead cockroaches. This violation has resulted in the closure of the facility.

Examples:
• Live cockroaches were observed at the dishwashing sink.
• Live cockroaches were observed on the sandwich table.

 


LL03 - Vermin (other) Infestation

This subcategory will be marked for vermin (other than rodents or cockroaches) observed in the food preparation areas, dish washing areas, or cooking areas. This violation has resulted in the closure of the facility.

Examples:
• Ants were observed crawling on top of cooking equipment.
• Flies were observed at the meat cutting area.

 


LL05 - Sewage Overflow

This subcategory will be marked for a facility’s liquid waste not being disposed through an approved plumbing system and poses an immediate health risk to the public. This violation has resulted in the closure of the facility.

Examples:
• An overflowing or clogged grease trap was observed.
• Raw sewage was observed on the floors of food storage areas and food preparation areas.
• Toilets, floor sinks, and floor drains were observed overflowing with raw sewage and toilet paper.

 


LL06 - Plumbing In Disrepair

This subcategory will be marked for the lack of tap water in the facility. This violation has resulted in the closure of the facility.

Example:
• No water supply was observed at any sink location in the facility.

 


LL07 - Insufficient Hot water

This subcategory will be marked for the supply of hot water being at or below 99°F throughout a facility that prepares food. This violation has resulted in closure of the facility.

Example:
• Hot water was measured at 95°F throughout the facility.

 


LL08 - Unavailable Employee Restrooms

This subcategory will be marked for inoperable or not accessible toilets. This violation has resulted in closure of the facility.

Example:
• All toilets in the facility were not working.

 


LL10 - Unsanitary Conditions

This subcategory will be marked for unsanitary conditions throughout the facility. This is usually marked due to numerous Major Violations being observed during the inspection. These violations have resulted in the closure of the facility.

Examples:
• Unhealthful accumulation of grime was observed on the cooking equipment.
• The facility has no means of sanitizing dishes and utensils.
• The cook was observed with an open sore on hand without gloves.
• Hand wash sink was removed from the kitchen and no place was available to wash hands.

 


LL11 - Fire Damage

This subcategory will be marked for damage due to a fire and the facility continued to operate in unsanitary conditions. This violation has resulted in closure of the facility.

 


LL15 - Unapproved Construction/Remodeling

This category will be marked for violations involving major remodeling of the facility without Environmental Health’s approval.

Examples:
• Facility was observed expanding the kitchen area without approval from Environmental Health.
• A kitchen was observed in use during unapproved construction.

 


LL16 - Operating without a valid Health Permit

This subcategory will be marked for the food facility operating without a Health Permit issued by a representative of Environmental Health.

 


LL17 - Failure to comply with NOV

This subcategory will be marked for the non-compliance of a Notice of Violation that was issued to this facility. Failure to comply with this notice has resulted in the closure of this facility until all items are complied with.

 


LL19 - Permit Downgrade to Pre-Package Foods Only - Insufficient Hot Water

This subcategory will be marked for the supply of hot water being at or below 99°F throughout a facility that prepares food. This violation has resulted in the suspension of all open food preparation and sales. The facility's permit has been downgraded and may continue to operate selling only pre-packaged food items.

Example:
• Hot water was measured at 95°F throughout the facility.

 


LL20 - Other reasons for Closure

This subcategory will be marked due to an imminent health hazard, which means a significant threat or danger to health that is considered to exist when there is evidence sufficient to show that a product, practice, circumstance, or event creates a situation that can cause food infection, food intoxication, disease transmission, vermin infestation, or hazardous condition that requires immediate correction or cessation of operation to prevent injury, illness, or death.

Example:
• Food is contaminated and is an immediate risk for injury or illness, or when food is from an unapproved source such as: foods prepared at private homes, or a restaurant without a valid Health Permit.

 

 

 

HCA Food Protection Program
Violation Classifications - Major Violations

Major Violations pose the highest risk of causing food poisoning (or foodborne illness). Major violations are sometimes resolved during the inspection or a reinspection may be scheduled to verify compliance.


AA01 - Major Violation

Improper Holding Temperature of Potentially Hazardous Food (between 60°F and 120°F) (Potentially Hazardous Foods are foods that are capable of rapid bacterial growth such as meats, poultry, seafood, eggs, milk, and cooked vegetables.)

This subcategory will be marked when food is improperly held between 60°F and 120°F.

Examples:
• Cooked chicken was left on the storage shelf measuring a temperature of 60°F.
• Eggs were left out of the refrigerator for hours.

 


AA02 - Major Violation

Inadequate Cooking Temperature/Practices This subcategory will be marked for violations involving inadequate cooking temperatures. (Required cooking temperatures for different meats are listed in the example below.)

Examples:
• The chicken breast was cooked to 140°F on the grill and not the required temperature of 165°F.
• Hamburger patty was cooked on the grill to an internal temperature of 135°F and not the required temperature of 157°F.

The required cooking temperatures include:
1. Ground meat (such as hamburger) to 157°F.
2. Eggs and foods containing raw eggs to 145°F.
3. Pork to 145°F.
4. Poultry, stuffed fish, stuffed meat or poultry, and any meat stuffed with fish, meat, or poultry shall be cooked to 165°F.

Exception: When meat is cooked to a customer's request.

 


AA03 - Major Violation Improper Reheating Temperature/Practices

This subcategory will be marked for food temperature violations that are the result of potentially hazardous food not being reheated to 165°F for immediate service or hot holding. (Potentially hazardous foods are foods that are capable of rapid bacterial growth such as meats, poultry, seafood, eggs, milk, and cooked vegetables.)

Examples:
• A pot of leftover chili was observed being reheated slowly on the warming tray instead of being heated rapidly on the stove.
• A container of rice was observed being reheated in the microwave to 95°F instead of 165°F.

 


AA04 - Major Violation Improper Cooling Practices

This subcategory will be marked for food temperature violations as the result of improper cooling practices.

Examples:
• Cooked chicken was observed cooling on the counter rather than cooling by an appropriate method.
• A pot of black beans was observed slowly cooling in a deep container in the refrigerator.

The approved cooling methods include the following:

1. Allowing foods to cool in shallow pans.
2. Portioning foods into thinner amounts before refrigerating.
3. Using containers that ease the heat transfer, such as using shallow metal containers.
4. Using rapid cooling equipment.
5. Utilizing ice as an ingredient to rapidly cool the product.6. Using an ice bath and stirring frequently.

 


AA05 - Major Violation Improper Thawing Practices

This subcategory will be marked for food temperature violations as the result of improper thawing practices.

Examples:
• Raw shrimp was observed being thawed in standing water rather than under cool running water.
• Beef was observed being thawed on the counter at room temperature.

Approved thawing methods include:
1. Placing food under tap water for two hours or less with a water temperature of no more than 75°F.
2. Thawing inside a refrigeration unit over night or longer.
3. Utilizing a microwave.
4. Thawing as part of the cooking process (e.g. grill frozen hamburger patties).

 


AA06 - Major Violation Hot Water Not Available Throughout Facility (at or below 89ΊF)

This subcategory will be marked if the supply of hot water is at or below 89°F throughout a facility that prepares food. This violation may result in closure of the facility.

Example:
• Hot water was measured at 89°F throughout the facility.

 


AA07 - Major Violation Lack of Potable Water Supply Throughout Facility

This subcategory will be marked for lack of tap water in the facility. This violation may result in closure of the facility.

Example:
• No water supply was observed at any sink location in the facility.

 


AA08 – Major Violation Lack of/Improper Sanitizer Concentration/Method

This subcategory will be marked for violations that involve lack of and/or incorrect sanitizing of dishes and equipment, lack of sanitizing agent, lack of sanitizing solution for wiping cloths and inoperative heat or chemical sanitizing dish machines.

Examples:
• An employee was observed washing and rinsing dishes without sanitizing.
• The dishmachine did not dispense sanitizer on the final cycle.
• The high temperature dishmachine did not reach at least 160°F water temperature on the final rinse.

All dishes (e.g., silverware, pots, pans, china plates, glasses, etc.) should be hand-washed in the following manner:
1. Pre-rinse thoroughly.
2. Clean in hot water with cleanser (e.g. detergent, dishwashing soap).
3. Rinse in clear hot water.
4. Immerse in an approved sanitizing solution.
5. Allow to air dry.

 


AA09 - Major Violation Sewage System Backup

This subcategory will be marked when a facility’s liquid waste is not disposed through an approved plumbing system and poses an immediate health risk to public. This violation may result in closure of the facility.

Examples:
• An overflowing or clogged grease trap was observed.
• Raw sewage was observed on the floors of food storage areas and food preparation areas.
• Toilets, floor sinks, and floor drains were observed overflowing with raw sewage and toilet paper.

 


AA10 – Major Violation No Operable/Accessible Toilets

This subcategory will be marked for inoperable or not accessible toilets. This violation may result in closure of the facility.

Example:
• All toilets in the facility were not working.

 


AA11 - Major Violation Ill Employee or Employee with Cuts/Sores/Rashes

This subcategory will be marked to indicate the observation of employee(s) who are likely to transmit disease to others while performing their duties. These employees will be excluded from food preparation and utensil washing duties until gloves or other approved protection is provided. The inspector may ask for removal of the employee in certain circumstances.

Examples:
• The cook was observed handling food while wearing a bandage without gloves.
• The cook was observed with an open sore on hand without gloves.
• The waiter was ill and was observed wiping his runny nose frequently.

 


AA12 - Major Violation

Lack of/Improper Handwashing Procedure or Improper Glove Use or Handsink Not Available This subcategory will be marked if employees fail to wash their hands or wear gloves when handling food or when the handwash supplies are not available anywhere in the facility.

Examples:
• The soap and paper towel dispensers were empty or missing at the handwash sink.
• Food handler was observed returning from the bathroom and proceeding to food preparation without washing hands.
• Handwash sink was removed from the kitchen and no place was available to wash hands.

 


AA13 - Major Violation Eating/Drinking/Smoking in Food Storage/Preparation Areas

This subcategory will be marked when an employee is observed eating/drinking/smoking in the food preparation areas.

Examples:
• The cook was observed smoking while preparing a salad.
• The cook was observed eating or drinking on the sandwich preparation table.

 


AA14 - Major Violation Adulterated/Contaminated Food or Unapproved Food Source

This subcategory will be marked if food is contaminated and is an immediate risk for injury or illness, or when food is from an unapproved source.

Examples of unapproved sources are: foods prepared at private homes, or a restaurant without a valid Health Permit.

Examples:
• Severely dented or swollen canned food products were observed on the supermarket shelves for sale.
• Tortilla chips that had been previously served to other customers were re-served.
• Cockroaches or rodent droppings were observed in food products.
• Raw meat blood was leaking on the vegetables from storing meat above the vegetables in a cooler.
• Chemical container was used for storage of food.

 


AA15 - Major Violation Cross Contamination of Food/Utensils/Equipment

This subcategory will be marked to indicate violations that would expose ready-to-eat foods to possible contamination from raw meat, poultry, fish, or pooled eggs through improper preparation.

Examples:
• An employee cuts the raw chicken on a cutting board then chops lettuce on the same board without sanitizing the board in between the two procedures.
• Employees were observed cleaning and de-boning chicken outside of the facility.

 


AA16 - Major Violation Improper Food Storage

This subcategory will be marked for violations involving food storage methods resulting in possible contamination.

Examples:
• The raw chicken pieces were stored directly on top of lettuce.
• Cracked or broken shelled eggs were observed leaking on the vegetables in refrigerator.

 


AA17 - Major Violation Unsanitary Utensil/Equipment Condition

This subcategory will be marked for violations involving unsanitary utensils and equipment that are an immediate risk to the public. This subcategory is also marked for unapproved installation of equipment.

Examples:
• The refrigerator was observed broken.
• A heavy accumulation of grime was observed on the cooking equipment.

 


AA18 - Major Violation Rodent Activity in a Critical Area

This subcategory is marked if indication of rodent activity is observed in food preparation areas, dishwashing areas, or cooking areas. Rodent activities include fresh droppings, gnaw marks, nesting, or other signs of live rodents. This violation may result in closure of the facility.

Examples:
• Several rat droppings were observed on the food preparation table.
• A live mouse was observed in the food storage room.
• Fresh mice droppings were observed underneath the cooking equipment.

 


AA19 - Major Violation Cockroach Activity in a Critical Area

This subcategory is marked if signs of cockroach activity are observed in the food preparation areas, dishwashing areas, or cooking areas. Cockroach activity includes live or dead cockroaches, cockroach feces, and dead cockroaches. This violation may result in closure of the facility.

Examples:
• Numerous live cockroaches were observed at the dishwashing sink.
• Several live cockroaches were observed on the sandwich table.

 


AA20 - Major Violation Other Vermin Activity in Critical Area

This subcategory shall be marked when signs of vermin (other then rodents or cockroaches) are observed in the food preparation areas, dish washing areas, or cooking areas. This violation may result in closure of the facility.

Examples:
• Numerous ants were observed crawling on top of cooking equipment.
• Numerous flies were observed at the meat cutting area.

 



FC01 - Major Violation

Improper Holding Temperature of Potentially Hazardous Food (between 60°F and 120°F) (Potentially Hazardous Foods are foods that are capable of rapid bacterial growth such as meats, poultry, seafood, eggs, milk, and cooked vegetables.)

This subcategory will be marked when food is improperly held between 60°F and 120°F.

Examples:
• Cooked chicken was left on the storage shelf measuring a temperature of 60°F.
• Eggs were left out of the refrigerator for hours.

 


FC02 - Major Violation

Inadequate Cooking Temperature/Practices This subcategory will be marked for violations involving inadequate cooking temperatures. (Required cooking temperatures for different meats are listed in the example below.)

Examples:
• The chicken breast was cooked to 140°F on the grill and not the required temperature of 165°F.
• Hamburger patty was cooked on the grill to an internal temperature of 135°F and not the required temperature of 157°F.

The required cooking temperatures include:
1. Ground meat (such as hamburger) to 157°F.
2. Eggs and foods containing raw eggs to 145°F.
3. Pork to 145°F.
4. Poultry, stuffed fish, stuffed meat or poultry, and any meat stuffed with fish, meat, or poultry shall be cooked to 165°F.

Exception: When meat is cooked to a customer's request.

 


FC03 - Major Violation Improper Reheating Temperature/Practices

This subcategory will be marked for food temperature violations that are the result of potentially hazardous food not being reheated to 165°F for immediate service or hot holding. (Potentially hazardous foods are foods that are capable of rapid bacterial growth such as meats, poultry, seafood, eggs, milk, and cooked vegetables.)

Examples:
• A pot of leftover chili was observed being reheated slowly on the warming tray instead of being heated rapidly on the stove.
• A container of rice was observed being reheated in the microwave to 95°F instead of 165°F.

 


FC04 - Major Violation Improper Cooling Practices

This subcategory will be marked for food temperature violations as the result of improper cooling practices.

Examples:
• Cooked chicken was observed cooling on the counter rather than cooling by an appropriate method.
• A pot of black beans was observed slowly cooling in a deep container in the refrigerator.

The approved cooling methods include the following:

1. Allowing foods to cool in shallow pans.
2. Portioning foods into thinner amounts before refrigerating.
3. Using containers that ease the heat transfer, such as using shallow metal containers.
4. Using rapid cooling equipment.
5. Utilizing ice as an ingredient to rapidly cool the product.6. Using an ice bath and stirring frequently.

 


FC05 - Major Violation Time as Public Health Control (TPHC)

This subcategory should be marked if PHF exceeds the stated time out of temperature or is unmarked and the product is between 42 F to 134 F.

Examples:
• When the labels show an expired date or time.
• There are no labels indicating date and time.

Note: The absence of TPHC plan onsite would be a minor violation.

 


FC06 - Major Violation Hot Water Not Available Throughout Facility (at or below 99ΊF)

This subcategory will be marked if the supply of hot water is at or below 99°F throughout a facility that prepares food. This violation may result in closure of the facility.

Example:
• Hot water was measured at 99°F throughout the facility.

 


FC07 - Major Violation Lack of Potable Water Supply Throughout Facility

This subcategory will be marked for lack of tap water in the facility. This violation may result in closure of the facility.

Example:
• No water supply was observed at any sink location in the facility.

 


FC08 – Major Violation Lack of/Improper Sanitizer Concentration/Method

This subcategory shall be marked to indicate those violations that involve the inability or failure to sanitize multi-use utensils. This may include the lack of washing/sanitizing utensils and equipment and the absence of sanitizing solution for wiping cloths or the inability to heat sanitize.

Examples:
• During food preparation, soiled cleaning cloths are observed and no sanitizing buckets are set up.
• During food preparation, soiled cleaning cloths are observed and the sanitizer bucket is not located in close proximity to the open food preparation area.
• Employees were observed to not properly wash, rinse, and sanitize utensils at the 3 compartment sink.
• If the sanitizer level is zero ppm in the bucket at the food preparation area.

  


FC09 - Major Violation Sewage System Backup

This subcategory will be marked when a facility’s liquid waste is not disposed through an approved plumbing system and poses an immediate health risk to public. This violation may result in closure of the facility.

Examples:
• An overflowing or clogged grease trap was observed.
• Raw sewage was observed on the floors of food storage areas and food preparation areas.
• Toilets, floor sinks, and floor drains were observed overflowing with raw sewage and toilet paper.

 


FC10 – Major Violation No Operable/Accessible Toilets

This subcategory will be marked for inoperable or not accessible toilets. This violation may result in closure of the facility.

Example:
• All toilets in the facility were not working.

 


FC11 - Major Violation Ill Employee or Employee with Cuts/Sores/Rashes

This subcategory will be marked to indicate the observation of employee(s) who are likely to transmit disease to others while performing their duties. These employees will be excluded from food preparation and utensil washing duties until gloves or other approved protection is provided. The inspector may ask for removal of the employee in certain circumstances.

Examples:
• The cook was observed handling food while wearing a bandage without gloves.
• The cook was observed with an open sore on hand without gloves.
• The waiter was ill and was observed wiping his runny nose frequently.

 


FC12 - Major Violation Lack of Improper/Improper Handwashing Procedure/Hand Sink Not Available

Lack of/Improper Handwashing Procedure or Improper Glove Use or Handsink Not Available This subcategory will be marked if employees fail to wash their hands or wear gloves when handling food or when the handwash supplies are not available anywhere in the facility.

Examples:
• The soap and paper towel dispensers were empty or missing at the handwash sink.
• Food handler was observed returning from the bathroom and proceeding to food preparation without washing hands.
• Handwash sink was removed from the kitchen and no place was available to wash hands.

 


FC13 - Major Violation Eating/Drinking/Smoking in Food Storage/Preparation Areas

This subcategory will be marked when an employee is observed eating/drinking/smoking in the food preparation areas.

Examples:
• The cook was observed smoking while preparing a salad.
• The cook was observed eating or drinking on the sandwich preparation table.

 


FC14 - Major Violation Adulterated/Contaminated Food or Unapproved Food Source

This subcategory will be marked if food is contaminated and is an immediate risk for injury or illness, or when food is from an unapproved source.

Examples of unapproved sources are: foods prepared at private homes, or a restaurant without a valid Health Permit.

Examples:
• Severely dented or swollen canned food products were observed on the supermarket shelves for sale.
• Tortilla chips that had been previously served to other customers were re-served.
• Cockroaches or rodent droppings were observed in food products.
• Raw meat blood was leaking on the vegetables from storing meat above the vegetables in a cooler.
• Chemical container was used for storage of food.

 


FC15 - Major Violation Cross Contamination of Food/Utensils/Equipment

This subcategory will be marked to indicate violations that would expose ready-to-eat foods to possible contamination from raw meat, poultry, fish, or pooled eggs through improper preparation.

Examples:
• An employee cuts the raw chicken on a cutting board then chops lettuce on the same board without sanitizing the board in between the two procedures.
• Employees were observed cleaning and de-boning chicken outside of the facility.

 


FC16 - Major Violation Improper Food Storage

This subcategory will be marked for violations involving food storage methods resulting in possible contamination.

Examples:
• The raw chicken pieces were stored directly on top of lettuce.
• Cracked or broken shelled eggs were observed leaking on the vegetables in refrigerator.

 


FC17 - Major Violation Unsanitary Utensil/Equipment Condition

This subcategory will be marked for violations involving unsanitary utensils and equipment that are an immediate risk to the public. This subcategory is also marked for unapproved installation of equipment.

Examples:
• The refrigerator was observed broken.
• A heavy accumulation of grime was observed on the cooking equipment.

 


FC18 - Major Violation Rodent Activity in a Critical Area

This subcategory is marked if indication of rodent activity is observed in food preparation areas, dishwashing areas, or cooking areas. Rodent activities include fresh droppings; gnaw marks, nesting, or other signs of live rodents. This violation may result in closure of the facility.

Examples:
• Several rat droppings were observed on the food preparation table.
• A live mouse was observed in the food storage room.
• Fresh mice droppings were observed underneath the cooking equipment.

 


FC19 - Major Violation Cockroach Activity in a Critical Area

This subcategory is marked if signs of cockroach activity are observed in the food preparation areas, dishwashing areas, or cooking areas. Cockroach activity includes live or dead cockroaches, cockroach feces, and dead cockroaches. This violation may result in closure of the facility.

Examples:
• Numerous live cockroaches were observed at the dishwashing sink.
• Several live cockroaches were observed on the sandwich table.

 


FC20 - Major Violation Other Vermin Activity in Critical Area

This subcategory shall be marked when signs of vermin (other then rodents or cockroaches) are observed in the food preparation areas, dish washing areas, or cooking areas. This violation may result in closure of the facility.

Examples:
• Numerous ants were observed crawling on top of cooking equipment.
• Numerous flies were observed at the meat cutting area.

 


FC21 - Major Violation Person In Charge (PIC)

This subcategory shall be marked when there is no designated employee placed in charge of the food facility or the Person In Charge fails to notify the enforcement agency of an employee illness.

Examples:
• When PIC is aware of a food employee who has been diagnosed with one of the Big 7 Illnesses and has not notified the enforcement agency.
• When the PIC is aware of a reportable illness or aware that two or more food employees are concurrently experiencing symptoms associated with an acute gastrointestinal illness and has not reported to the local enforcement agency.
• When the PIC is made aware of a food employee who is suffering from an acute GI and has not restricted the food employee.

 


FC22 - Major Violation Shellfish

This subcategory should be marked is marked for missing or incomplete shellfish certification or improper wet storage of shellfish.

Examples:
• Commingling of shellfish (combined shellstock harvested on different days or from different growing areas).
• Raw Gulf oysters are offered for sale that are not properly treated between April 1 and Oct. 31.
• Lack of shellfish tags for the 90-day period.

 


FC23 – Major Violation Inoperable Dishmachine/Lack of Sanitizer

This subcategory should be marked when the dishmachine is producing 0 ppm sanitizer solution or is unable to reach 160°F at the dishplate.

Examples:
• The dishmachine sanitizer pump is broken and is producing 0 ppm chlorine sanitizer solution
• The high temperature dishmachine did not reach 160° F at utensil surface

 


FC24 – Major Violation Lack of Handsink/Inaccessible

This subcategory should be marked when the main handsink is missing or permanently obstructed.

Examples:
• A large Hobart mixer is placed in front of the handsink that is not easily moveable. 

 

 

HCA Food Protection Program
Violation Classifications - Minor Violations

Minor Violations pose less risk of causing food poisoning (or foodborne illness, and do not warrant immediate verification of compliance.


AA30 - Minor Violation Improper Holding Temperatures of Potentially Hazardous Foods (42/46°F to 59°F and 121°F to 134°F)

This subcategory will be marked when food temperature violation(s) are the result of improper holding from 42°F to 59°F or from 121°F to 134°F.

Example:
• Chicken wings at the warming tray were measured at 124°F.


AA31 - Minor Violation Lack of Diligent Preparation

This subcategory will be marked when food temperature violation(s) are the result of improper holding temperature from 42°F to 59°F or from 121°F to 134°F, while food is left unattended.

Example:
• A tub of raw chicken was observed unattended at the preparation table throughout the inspection.


AA32 - Minor Violation Inoperable/Lack of Food Thermometer

This subcategory will be marked for violations involving inaccurate/missing/lack of probe or refrigeration thermometers.

Examples:
• The display thermometer inside the refrigerator was broken.
• A probe thermometer was not available to record cooking temperatures.


AA33 - Minor Violation Inadequate Hot Water (90°F to 119°F)/Cross Connection

This subcategory will be marked if the supply of hot water is between 90 - 119 °F. This subcategory will also be marked if the water supply is not protected as required by plumbing codes.

Examples:
• Hot water at the dishwashing sink was measured at 115°F.
• The mop sink faucet was observed without a proper plumbing protection device.


AA34 - Minor Violation Inadequate Cleaning Cloth Sanitizer Level or Lack of Test Strips

This subcategory will be marked for violations involving wiping cloths. This subcategory will also be marked if sanitizing test strips are not present in the facility.

Examples:
• The sanitizer bucket did not have enough sanitizer.
• The sanitizer solution for wiping towels was observed cloudy.
• No sanitizing test strips were present in the facility.


AA35 - Minor Violation Inadequate Employee Hygiene (Hair Confinement/Unclean Clothing/Evidence of Eating/Drinking)

This subcategory will be marked to indicate violations related to employee practices.

Examples:
• A can of soda was observed on the sandwich preparation table in the kitchen.
• The cook was preparing food with long hair hanging over his shoulders.
• The cook was wearing a dirty apron.


AA36 - Minor Violation Living/Sleeping within the Facility

This subcategory will be marked when employees use the food facility for living or sleeping purposes.

Example:
• A bed, blankets, or a crib was observed in the storage room of the restaurant.


AA37 - Minor Violation Improper Food Storage/Receiving

This subcategory will be marked to indicate violations involving improper food storage methods.

Examples:
• Food was left uncovered in the refrigerator.
• Boxes of vegetables were stored outside of the restaurant in the rear entrance area.
• Food containers were observed in the employee change room or in the bathroom.
• Cookie trays were observed on the counter in the customer area without a cover.
• Raw meat containers were stored on a refrigerator shelf above the ready-to-eat foods.
• Food containers were observed on the floor of the walk-in cooler.
• Dry food bins such as rice, flour, and sugar were observed without labels in the storage room.
• Containers of rice were covered with cloth in the refrigerator.


AA38 – Minor Violation Unsanitary Equipment/Utensil/Linen Condition/Storage

This subcategory will be marked for violations involving the cleanliness and condition of utensils, equipment, and linens. Ventilation hood system violations are also included in this category.

Examples:
• A deteriorated cutting board was used for preparing sandwiches.
• Several pots and pans were stored on the floor of the storage room.
• The ventilation hood was encrusted with an accumulation of grease.
• The gaskets of the refrigerators were moldy.
• The cooking equipment was dirty.
• A frying pan was observed with a broken handle that was wrapped with tape, cloth or string.
• Food equipment was stored outside of the facility near the rear entrance.


AA39 - Minor Violation Evidence of Vermin Activity/Presence of Animals

This subcategory will be marked to indicate violations involving signs of vermin activity found in non-food handling areas. Non-food handling areas include: janitorial areas, dumpster areas, rear entrance areas, restrooms and change rooms.

Examples:
• Observed rodent entrance holes in the ceiling of the janitorial area.
• A few old rodent droppings were observed on the floor under water heater.


AA40 - Minor Violation Facility Not Fully Enclosed or Open Door

This subcategory will be marked for violations involving the possible entrance of vermin including, insects and rodents.

Examples:
• The front and back doors were kept open.
• The fly fan was broken at the drive-thru window.
• The back door was observed without weather stripping.


AA41 - Minor Violation Restroom in Disrepair or Unclean/Improper Use/Lack of Supplies

This subcategory will be marked to indicate any minor restroom violations.

Examples:
• One of several toilets was clogged.
• Banquet tables were stored in the employee restroom.
• The self-closing device on the door of the restroom was broken.


AA42 - Minor Violation Improper Use/Lack of Change Room

This subcategory will be marked to indicate violations involving change rooms, enclosures, or storage of personal items.

Examples:
• A jacket and purse were observed placed on the sandwich table.
• The employee change room was converted into a food storage room.


AA43 - Minor Violation Lack of/Improper Handwashing/Handwashing Supplies

This subcategory will be marked to indicate the lack of soap/towels/drying device at handwashing sinks or the lack of a handwash sink or the handwash sink is temporarily not accessible for use.

Examples:
• Dishes were found stored inside the handwash sink.
• One (of several) soap dispenser in the restroom was empty.


AA44 - Minor Violation Uncleanliness of Premises/Trash Storage

This subcategory will be marked for violations involving the cleanliness and accumulation of litter outside of the facility or around the trash dumpster.

Example:
• Chicken bones and meat scraps were placed directly into the dumpster without proper bagging and sealing.


AA45 - Minor Violation Lack of/Improper Janitorial Facilities or Liquid Waste

This subcategory will be marked to indicate the improper janitorial conditions and practices, including wastewater.

Examples:
• Dirty mop water was dumped into alleyway and storm drain.
• Employee washed floor mats and grease filters in the back alley.
• The janitorial sink was clogged and not useable.


AA46 - Minor Violation Unapproved Pesticides/Chemicals/Labeling of Containers

This subcategory will be marked for violations involving the improper use or storage of pesticides, insecticides, rodenticides, or non-food chemicals.

Examples:
• A household type cockroach spray was observed in the storage room.
• Unlabeled spray chemical bottles were found in the storage room.


AA47 - Minor Violation Lack of/Improper Cleanliness/Condition of Walls/Floors/Ceilings/Lighting

This subcategory will be marked when floors/walls/ceilings/lighting, including those of walk-in refrigerators, are not clean, are deteriorated or unapproved.

Examples:
• Light bulbs in the walk-in cooler were missing light shields.
• A floor sink was observed with accumulation of food debris and grime.
• The paint on the ceiling panels in the storage room was peeling.
• The base cove tiles were observed missing on the kitchen floor.


AA48 - Minor Violation Failure to Comply with Hazard Analysis Critical Control Point (HACCP)

This subcategory is marked for violations involving Hazard Analysis Critical Control Point. A HACCP plan is a written proposal submitted by the operator describing alternative plans to meet the food safety requirements. A HACCP plan must always be reviewed and approved by Environmental Health prior to recognition and implementation.

Example:
• The food preparation procedures did not follow the methods outlined in the approved HACCP plan.


AA49 - Minor Violation Missing or Incorrect Signs/Tags/Labels/Menu Board

This subcategory will be marked for violations involving improper labeling of foods, misrepresentation of advertised food, lack of oyster warning signs, lack of notification seals and display of Health Permit.

Examples:
• The previously frozen fish was advertised as "fresh."
• Facility failed to maintain oyster tags for the required 90-day period.
• The meat display cases were missing labels in English.
• The packages of sandwiches in a customer self service cooler were without labels.
• Facility failed to post the Health Permit in a visible location.


AA50 - Minor Violation Failure to Provide a Certified Food Safety Person/Valid Certificate

This subcategory will be marked for violations involving an approved Food Safety Certificate. (At least one designated owner/employee at each food facility must pass a test of basic food handling and safety. Certificates in California are valid for three years.)

Examples:
• The Food Safety Certificate for the designated employee has expired.
• No Food Safety Certificate was available at the time of inspection.


AA51 - Minor Violation Last Inspection Report Unavailable

This subcategory will be marked when the most recent inspection report is not available in the facility.


AA52 - Minor Violation Unpermitted Remodel or Failure to Submit Plans

This category will be marked for violations involving the remodeling of the facility without Environmental Health’s approval.

Examples:
• Facility was observed expanding the kitchen area without an approval from Environmental Health.
• A new dish machine was installed without approval from Environmental Health.


AA53 - Minor Violation Operating without a Valid Health Permit

This subcategory will be marked if the food facility is operating without a Health Permit issued by a representative of Environmental Health.

 



FC30 - Minor Violation Improper Holding Temperatures of Potentially Hazardous Foods (42/46°F to 59°F and 121°F to 134°F)

This subcategory will be marked when food temperature violation(s) are the result of improper holding from 42°F to 59°F or from 121°F to 134°F.

Example:
• Chicken wings at the warming tray were measured at 124°F.


FC31 - Minor Violation Improper Thawing Practices

This subcategory will be marked if PHF violations are the result of improper thawing practices. The food should be evaluated for time/temperature criteria prior to embargoing, or conducting a voluntary condemnation and destruction.

 


FC32 - Minor Violation Inoperable/Lack of Food Thermometer

This subcategory will be marked for violations involving inaccurate/missing/lack of probe or refrigeration thermometers.

Examples:
• The display thermometer inside the refrigerator was broken.
• A probe thermometer was not available to record cooking temperatures.


FC33 - Minor Violation Inadequate Hot Water (110°F to 119°F)/Improper Manual Wash (99˚F or below)/Cross Connection

This subcategory will be marked if the supply of hot water is between110 - 119 °F. This subcategory will also be marked if the water supply is not protected as required by plumbing codes.

Examples:
• A hose attached to any fixture outlet that extends below the rim of any sink without an approved backflow prevention device.
• An adequate air gap is not present for a discharge pipe that is required to be indirectly plumbed.
• Employee was observed washing dishes (1st compartment) with water measuring 97°F or below.


FC34 - Minor Violation Inadequate Sanitizer Level/Lack of Test Strips

This subcategory should be marked for violations involving wiping rags (i.e., storage, use, laundering and sanitizing solution).

Examples:
• Low/turbid sanitizer concentration in a sanitizer container.
• When in use, utensils and food-contact surfaces are not cleaned and sanitized a minimum of every four hours in rooms at or above 55°F.
• Low sanitizer level in the final sink of the three compartment sink.
• Sanitizer containers for the reused towels are set up but the towels are left out of the containers.

• The sanitizer bucket did not have enough sanitizer.
• The sanitizer solution for wiping towels was observed cloudy.
• No sanitizing test strips were present in the facility.


FC35 - Minor Violation Inadequate Employee Hygiene (Hair Confinement/Unclean Clothing/Evidence of Eating/Drinking)

This subcategory will be marked to indicate violations related to employee practices.

Examples:
• A can of soda was observed on the sandwich preparation table in the kitchen.
• The cook was preparing food with long hair hanging over his shoulders.
• The cook was wearing a dirty apron.


FC36 - Minor Violation Living/Sleeping within the Facility

This subcategory will be marked when employees use the food facility for living or sleeping purposes.

Example:
• A bed, blankets, or a crib was observed in the storage room of the restaurant.


FC37 - Minor Violation Improper Food Storage/Receiving

This subcategory will be marked to indicate violations involving improper food storage methods.

Examples:
• Food was left uncovered in the refrigerator.
• Boxes of vegetables were stored outside of the restaurant in the rear entrance area.
• Food containers were observed in the employee change room or in the bathroom.
• Cookie trays were observed on the counter in the customer area without a cover.
• Raw meat containers were stored on a refrigerator shelf above the ready-to-eat foods.
• Food containers were observed on the floor of the walk-in cooler.
• Dry food bins such as rice, flour, and sugar were observed without labels in the storage room.
• Containers of rice were covered with cloth in the refrigerator.


FC38 – Minor Violation Unsanitary Equipment/Utensil/Linen Condition/Storage

This subcategory will be marked for violations involving the cleanliness and condition of utensils, equipment, and linens. Ventilation hood system violations are also included in this category.

Examples:
• A deteriorated cutting board was used for preparing sandwiches.
• Several pots and pans were stored on the floor of the storage room.
• The ventilation hood was encrusted with an accumulation of grease.
• The gaskets of the refrigerators were moldy.
• The cooking equipment was dirty.
• A frying pan was observed with a broken handle that was wrapped with tape, cloth or string.
• Food equipment was stored outside of the facility near the rear entrance.


FC39 - Minor Violation Evidence of Vermin Activity/Presence of Animals

This subcategory will be marked to indicate violations involving signs of vermin activity found in non-food handling areas. Non-food handling areas include: janitorial areas, dumpster areas, rear entrance areas, restrooms and change rooms.

Examples:
• Fruit flies were observed in the bar area


FC40 - Minor Violation Facility Not Fully Enclosed or Open Door

This subcategory will be marked for violations involving the possible entrance of vermin including, insects and rodents.

Examples:
• The front and back doors were kept open.
• The fly fan was broken at the drive-thru window.
• The back door was observed without weather stripping.


FC41 - Minor Violation Restroom in Disrepair or Unclean/Improper Use/Lack of Supplies

This subcategory will be marked to indicate any minor restroom violations.

Examples:
• One of several toilets was clogged.
• Banquet tables were stored in the employee restroom.
• The self-closing device on the door of the restroom was broken.


FC42 - Minor Violation Improper Use/Lack of Change Room

This subcategory will be marked to indicate violations involving change rooms, enclosures, or storage of personal items.

Examples:
• A jacket and purse were observed placed on the sandwich table.
• The employee change room was converted into a food storage room.


FC43 - Minor Violation Lack of/Improper Handwashing/Handwashing Supplies

This subcategory will be marked to indicate the lack of soap/towels/drying device at handwashing sinks or the lack of a handwash sink or the handwash sink is temporarily not accessible for use.

Examples:
• Dishes were found stored inside the handwash sink.
• One (of several) soap dispenser in the restroom was empty.


FC44 - Minor Violation Uncleanliness of Premises/Trash Storage

This subcategory will be marked for violations involving the cleanliness and accumulation of litter outside of the facility or around the trash dumpster.

Example:
• Chicken bones and meat scraps were placed directly into the dumpster without proper bagging and sealing.


FC45 - Minor Violation Lack of/Improper Janitorial Facilities or Liquid Waste

This subcategory will be marked to indicate the improper janitorial conditions and practices, including wastewater.

Examples:
• Dirty mop water was dumped into alleyway and storm drain.
• Employee washed floor mats and grease filters in the back alley.
• The janitorial sink was clogged and not useable.


FC46 - Minor Violation Unapproved Pesticides/Chemicals/Labeling of Containers

This subcategory will be marked for violations involving the improper use or storage of pesticides, insecticides, rodenticides, or non-food chemicals.

Examples:
• A household type cockroach spray was observed in the storage room.
• Unlabeled spray chemical bottles were found in the storage room.


FC47 - Minor Violation Lack of/Improper Cleanliness/Condition of Walls/Floors/Ceilings/Lighting

This subcategory will be marked when floors/walls/ceilings/lighting, including those of walk-in refrigerators, are not clean, are deteriorated or unapproved.

Examples:
• Light bulbs in the walk-in cooler were missing light shields.
• A floor sink was observed with accumulation of food debris and grime.
• The paint on the ceiling panels in the storage room was peeling.
• The base cove tiles were observed missing on the kitchen floor.


FC48 - Minor Violation Failure to Comply with Hazard Analysis Critical Control Point (HACCP)

This subcategory is marked for violations involving Hazard Analysis Critical Control Point. A HACCP plan is a written proposal submitted by the operator describing alternative plans to meet the food safety requirements. A HACCP plan must always be reviewed and approved by Environmental Health prior to recognition and implementation.

Example:
• The food preparation procedures did not follow the methods outlined in the approved HACCP plan.


FC49 - Minor Violation Missing or Incorrect Signs/Tags/Labels/Menu Board/Trans Fat

This subcategory will be marked for violations involving improper labeling of foods, misrepresentation of advertised food, lack of oyster warning signs, lack of notification seals and display of Health Permit.

Examples:
• The previously frozen fish was advertised as "fresh."
• Facility failed to maintain oyster tags for the required 90-day period.
• The meat display cases were missing labels in English.
• The packages of sandwiches in a customer self service cooler were without labels.
• Facility failed to post the Health Permit in a visible location.


FC50 - Minor Violation Failure to Provide a Certified Food Safety Person/Valid Certificate

This subcategory will be marked for violations involving an approved Food Safety Certificate. (At least one designated owner/employee at each food facility must pass a test of basic food handling and safety. Certificates in California are valid for three years.)

Examples:
• The Food Safety Certificate for the designated employee has expired.
• No Food Safety Certificate was available at the time of inspection.


FC51 - Minor Violation Last Inspection Report Unavailable

This subcategory will be marked when the most recent inspection report is not available in the facility.


FC52 - Minor Violation Unpermitted Remodel or Failure to Submit Plans

This category will be marked for violations involving the remodeling of the facility without Environmental Health’s approval.

Examples:
• Facility was observed expanding the kitchen area without an approval from Environmental Health.
• A new dish machine was installed without approval from Environmental Health.


FC53 - Minor Violation Operating without a Valid Health Permit

This subcategory will be marked if the food facility is operating without a Health Permit issued by a representative of Environmental Health.

 


AA91 No Violations

This subcategory will be marked if no violations are observed during a routine inspection.


AA92 Rechecked Violations Corrected

This subcategory will be marked to reflect the correction of only those violations that were checked for during a follow-up inspection. A follow-up inspection will sometimes be conducted to verify compliance with only one (or more major) violations. In those cases, the correction of any remaining violations will be checked at a subsequent follow-up inspection or the next routine inspection.


AA93 All Rechecked Violation (s) Corrected

This subcategory will be marked to reflect that all violations from the previous inspection were observed to have been corrected at this follow-up inspection.



FC90 Unable to Reinstate Health Permit

This subcategory shall be marked when a permit cannot be reinstated following a permit suspension.

 


FC91 No Violations

This subcategory will be marked if no violations are observed during a routine inspection.

 


FC92 Rechecked Violations Corrected

This subcategory will be marked to reflect the correction of only those violations that were checked for during a follow-up inspection. A follow-up inspection will sometimes be conducted to verify compliance with only one (or more major) violations. In those cases, the correction of any remaining violations will be checked at a subsequent follow-up inspection or the next routine inspection.

 


FC93 All Rechecked Violation (s) Corrected

This subcategory will be marked to reflect that all violations from the previous inspection were observed to have been corrected at this follow-up inspection.


FCC0 Reinspection Scheduled

This subcategory will be marked to reflect a revisit or follow-up inspection has been scheduled to determine compliance with health code standards.