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List of Major Violations

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The following list of violations are considered to be major due to their potential to cause food borne illness. Code Title Description 01 Food Service Knowledge All employees do not have adequate knowledge in food safety and/or a certified handler is not available.  02 Employee Health Ill employees are not excluded from food handling or facility. 03 No Discharge from Eyes, Mouth or Nose Employees experiencing sneezing, coughing or running nose not excluded from working with exposed food, clean equipment, utensils or linen. 04 Employee Habits Employee found eating, drinking or smoking in work areas. 05 Hands Sanitation Hands are not properly washed when necessary and bare hand contact with ready to eat food is not kept to a minimum. 06 Hand Washing Facilities Warm water, soap and towels or drying device are not provided and maintained. 07 Food Holding Temperatures Potentially hazardous foods are not held below 41/45° F or above 135° F. 08 Time as a Public Health Control When time only, rather than time and temperature is used as a public health control, records and documentation are not maintained. 09 Cooling Methods Hot potentially hazardous foods are not cooled from 135° F to 70° F within 2 hours and then from 70° F to 41° F within 4 hours. 10 Cooking Time and Temperature Raw meat, poultry, fish or eggs are not cooked to the proper temperatures to kill harmful organisms.  11  Food Reheating Procedures  Cooled potentially hazardous foods are not reheated to 165° F before serving or hot holding.  12 Returned Food  Unwrapped food returned by customers reserved or used by the facility.  13 Food Condition  Food found to be injurious or adulterated.  14 Food Contact Surfaces  Food contact surfaces not cleaned or sanitized.  15  Approved Food  Food not obtained from approved sources.  16  Clam, Mussel and Oyster Requirements  Clams, mussels or oysters do not have completed certification tags or not displayed or served properly.  17  Gulf Oyster Requirements  Gulf Oyster seasonal warnings not posted.  18  Variance, Specialized Process or HACCP Plan  HAACP plan not followed or deviation from standard health code requirements are not approved, documented or followed.  19  Service of Raw or Under Cooked Foods  Consumer advisory for raw or under cooked food is not provided.  20  Licensed Health Care Facilities/Public and Private Schools: Prohibited Foods  Under cooked or raw meat, poultry, fish, shell fish or eggs offered in licensed health care facilities/public and private schools. 21  Hot and Cold Water  An adequate supply of approved hot and cold water not supplied.  22  Sewage and Waste Water  Sewage and waste water not disposed of properly.  23  Rodents, Insects, Birds, or Animals  Evidence of or rodents, cockroaches, flies or other unapproved animals or insects found in the food facility.