Division of Hotels and Restaurants

Food Service High Priority Violation Categories

• 01a       Food obtained from approved source
• 01b       Food safe and unadulterated; sound condition
• 01d       Parasite destruction for raw/undercooked fish
• 02b       Consumer advisory for other raw/undercooked animal products (except oysters)
• 02c       Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
• 03a       Receiving and holding PH/TCS foods cold
• 03b       Receiving and holding PH/TCS foods hot
• 03c       Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
• 03d       Cooling PH/TCS foods; proper cooling methods
• 03e       Reheating PH/TCS foods for hot holding
• 03f        Time as a Public Health Control
• 03g       Reduced oxygen packaging (ROP) and other Special Processes
• 07         Unwrapped or PH/TCS food not re-served
• 08a       Separating raw animal foods from: each other, RTE foods and unwashed produce
• 08b       Food protection during preparation, storage and display
• 09         Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
• 10         In-use food dispensing utensils properly stored
• 11         Employee health knowledge; ill/symptomatic employee present
• 12a       Hands clean and washed properly; use of hand antiseptic if use of AOP
• 14         Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
• 16         Dishwashing facilities; chemical test kit(s); gauges
• 22         Food-contact surfaces clean and sanitized
• 25         Single-service and single-use items
• 27         Water source safe, hot (100 degrees F) adn cold under pressure
• 28         Sewage and waste water disposed properly
• 29         Plumbing installed and maintained; mop sink; water filters; backflow prevention  
• 35a       No presence or breeding of insects/rodents/pests; no live animals
• 41         Chemicals/toxic substances
• 43         Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
• 50         Current license, properly displayed