Jefferson County Public Health

       Sample Retail Food Establishment Inspection Report

 Note: Click on any violation to get a description of the public health significance of that violation.

CRITICAL VIOLATIONS  Related directly to food-borne illness.  1. Food Source a. Approved source b. Wholesome; free of spoilage c. Cross-contamination d. HACCP plan  2.Personnel a. Personnel with infections restricted b. Wounds properly covered c. Hands washed as needed d. Hygenic practices e. Smoking; eating; drinking f. Demonstration of Knowledge g. Preventing food contamination from bare hands  3. Food Temperature Control a. Rapidly cool food to 41°F or less b. Rapidly reheat to 165°F or greater c. Hot hold at 135°F or greater d. Required cooking temperature e. Cold hold at 41°F or less f. Use of food thermometer g. Adequate equipment to maintain food temperatures  4. Sanitization Rinse a. Manual b. Mechanical c. In Place  5. Water / Sewage / Plumbing Systems a. Safe water source b. Hot and cold water under pressure c. Backflow, back siphonage d. Sewage disposal  6. Hand Washing and Toilet Facilities a. Adequate number, location and design b. Accessible c. Soap and drying devices available  7. Pest Control a. Evidence of insects or rodents b. Pesticide application c. Animals prohibited  8. Toxic Items a. Properly stored b. Properly labeled c. Properly used

NON-CRITICAL VIOLATIONS  9. Food Labeling, Food Protection a. Original container, properly labeled b. Food protected from contamination 10. Improper Equipment Design and Construction a. Food contact surfaces b. Non-food contact surfaces c. Dishwashing facilities 11. Testing Devices a. Refrigeration units provided with accurate, conspicuous thermometer b. Dish machine provided with accurate thermometer and gauge cock c. Chemical test kits provided; accessible 12. Improper Cleaning of Equipment and Utensils a. Food contact surfaces b. Non-food contact surfaces c. Dishwashing operations d. Wiping clothes 13. Utensils - Single Service Articles a. Utensils provided; used/stored b. Single service articles stored, dispensed, used c. No reuse of single service articles 14. Physical Facilities a. Plumbing installed/maintained b.Garbage and refuse c. Floors; walls; celings d. Lighting e.Ventilation f. Locker rooms g. Premises maintained h. Separation of living; laundry i. Restroom facilities 15. Other Operations a. Personnel; authorized; clean clothes; hair restrained b. Linen properly stored

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