Division of Hotels and Restaurants

Food Service Intermediate Violation Categories

• 01b       Food safe and unadulterated; sound condition
• 01c       Shellstock tags; commingling
• 01d       Parasite destruction for raw/undercooked fish
• 02a       Consumer advisory for raw/undercooked oysters
• 02b       Consumer advisory for other raw/undercooked animal products
• 02c       Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
• 02d       Food items properly labeled; original container
• 03a       Receiving and holding PH/TCS foods cold
• 03c       Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
• 03d       Cooling PH/TCS foods; proper cooling methods
• 03f        Time as a Public Health Control
• 03g       Reduced oxygen packaging (ROP) and other Special Processes
• 04         Facilities to maintain PH/TCS foods at the proper temperature
  
• 05         Food and food equipment thermometers provided and accurate
• 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)
• 11        Employee health knowledge; ill/symptomatic employee present
• 12a       Hands clean and washed properly; use of hand antiseptic if use of AOP
• 12b       Employee eating, drinking, tasting food, smoking
• 13         Clean clothes; hair restraints; jewelery; painted/artificial fingernails
• 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
• 24         Storage/handling of clean equipment, utensils; air drying
• 25         Single-service and single-use items
• 27         Water source safe, hot (100°F) and cold under pressure
• 28         Sewage and waste water disposed properly
• 29         Plumbing installed and maintained; mop sink; water filters; backflow prevention
• 31a       Handwash sink(s) installed, accessible, not used for other purposes
• 31b       Handwashing supplies and handwash sign provided
• 32         Bathrooms
• 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 restriction - no unauthorized personnel
• 51        Other conditions sanitary and safe operation
• 52        Misrepresentation; misbranding
• 53a      Food manager certification; knowledge/active managerial control (except employee health)
• 53b       State approved food handler training; employee duty specific training/knowledge