017 Holding of Potentially Hazardous Food (PHF) - Moderate Risks/Multiple Potentially hazardous food shall be held at or below 41/45˚F or at or above 135˚F,(113995)

018 Holding of Potentially Hazardous Food (PHF) - Single Serving Potentially hazardous food shall be held at or below 41/45˚F or at or above 135˚F,(113995)

019 Shell Eggs - Maintain raw shall eggs at or below 45˚F (113995, 113997)

020 Other - Other requirements may be stated by the inspector

021 Thawing - Improper Method . Food shall be thawed by the following methods: in refrigeration unit; under cold, potable water of sufficient velocity to flush loose particles; a microwave oven; or, as part of cooking process. (114085)

022 Risks for Contamination - Food Prepared in Unapproved Area/Food Prepared or Handled with Bare Hands/Other All food shall be manufactured, produced, prepared, packed, served so as to be pure, free from contamination, adulteration and spoilage. All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6” off the floor on approved shelving. (113980, 114010, 114020, 114080)

023 Food Storage - Improperly Covered/Labeled/Elevated All food shall be manufactured, produced, prepared, packed, served so as to be pure, free from contamination, adulteration and spoilage. All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6” off the floor on approved shelving. (113980, 114010, 114020, 114080)

024 Ready-To-Eat-Food - Exposed to Possible Contamination from Raw Meats/Poultry/Fish/Eggs All food shall be manufactured, produced, prepared, packed, served so as to be pure, free from contamination, adulteration and spoilage. All food must be stored in an approved facility. Food shall be covered and stored as to be protected and kept free from contamination. Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6” off the floor on approved shelving. (113980, 114010, 114020, 114080)

025 Food Not Protected from Consumer - Unpackaged food shall be displayed, shielded and dispensed in a manner that protects the food from contamination. (114010, 114080)

026 Unapproved Source - All food shall be obtained from an approved source. (113980)

027 Reused/Re-Served - No unpackaged food that has been served shall be re-served or used for preparing other food. (114015)

028 Soap/Drying Device - Dispensers Empty Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. (114115)

029 Hazardous Materials/Chemicals - Storage/Use All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114025)

030 Employee Practices - Tobacco/Eating/Other No employees shall eat, drink or smoke in any work area or commit any act that contaminated food or food-contact surfaces. (114020)

031 Improperly Cleaned/Not Maintained Clean  -All utensils and equipment shall be clean, fully operative and in good repair. (114050, 114090)

032 Sanitizing - Kitchen Utensils/Food-Contact Surfaces Food-contact-surfaces/utensils shall be cleaned and sanitized each time there is a change in processing, between different raw animal products, produce and ready-to-eat foods, and at least every 4 hours (114090)

033 Backflow/Back Siphonage -The potable water supply shall be protected with a backflow or back-siphonage protection device, as required by applicable plumbing codes. (114095)

034 Critical Sink/Fixture (handwashing/utensil washing/food prep) - missing/inoperable/inaccessable hand sink Adequate facilities shall be provided for handwashing and the washing of utensils and equipment. Sinks used for the preparation of food shall drain by means of an indirect waste pipe to an open floor sink. (114090, 114100, 1141115)

035 Labels - Consumer Foods Packaged food, self-service bulk food, and any foods containing two or more ingredients must be properly labeled. (110660, 110675, 110725, 114057, 114080

036 Misrepresentation - Advertised Food Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if is is an imitation of another food for which a definition and standard of identity has been established by regulation. (110680, 110685)

037 Oyster Warning Signs -  All retail food facilities which offer raw oysters harvested from the states of Alabama, Florida, Louisiana, Mississippi, and Texas shall provide a written warning to any person who orders such product. (Title 17, CCR)

038 Disclosure Notification  - Ready-to-eat food containing raw egg and unpackaged confectionary food containing more than ½ % alcohol may be served if the facility notifies the consumer. (113985, 113996).

Low Risk

039 Pure Food/Spoilage - All food shall be manufactured, produced, prepared, packed, stored, transported, kept for sale, and served so as to be pure, free from contamination, adulteration, and spoilage. (113980, 114010, 114057)

040 Customer Self-Service Utensils - Utensils or other approved devices or mechanisms shall be provided for customer self-service of unpackaged food. (114080)

041 Re-frozen Foods - Frozen food that has been thawed shall be cooked or otherwise processed before it may be refrozen. (114085)

042 Improper Inspection at Delivery/Transportation - Food shall be inspected upon receipt and prior to use. Food shall be transported so as to be pure, free from contamination, adulteration, and spoilage. (113980, 114003, 114010)

043 Dispensers: Disrepair/Non-Functional/Supplies - Unapproved Type Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. (114115)

044 Hair Restraints/Outer Garments/Nails/Rings - All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. Gloves shall be worn if an employee has artificial nails, nail polish, or fingernails that are not clean and neatly trimmed (11402)

045 Shellfish Tags/Records - Facility shall maintain tags/records from shellfish for a at least 90 days. (114003, Title 17, CCR)

046 Hazardous Materials/Chemicals - Low Risk All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114025)

047 Interior Premises - Improper Storage/Linen/Tools The interior premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. (114040, 114080, 114105, 114160)

048 Spoils Area - All returned or damaged food products and food products without labels shall be stored in a designated area, separate from food. (114080)

049 Living/Sleeping Quarters - No sleeping accommodations shall be in any room where food is prepared, stored or sold. (114175)

050 Animal/Bird/Fowl - No live, bird or fowl shall be kept or allowed in a food facility. Exception; guide dog signal dog, or service animals. (114045)

051 Condition - Disrepair All utensils and equipment shall be clean, fully operative and in good repair. (114050, 114090)

052 Storage Utensils and equipment shall be handled and stored so as to be protected from contamination. applicable standards. (114090)

053 Unapproved Type/Improper Use/Improper Installation All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114065, 114090)

054 Wiping Rags - Not Clean/Inadequate Sanitizer/Turbid/Storage Wiping rags used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer (114160)

055 Sanitizer - Improper Concentration/Temperature/Method/Test Kit Sanitizing solution, method and exposure times shall be adequate to properly sanitize all multi-service utensils, equipment and food-contact surfaces. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114060, 114090)

056 Thermometer - Refrigeration/Probe An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/ 2˚F shall be provided for each refrigeration unit and shall be located in the warmest part of the unit. (113995)

057 Deterioration/Unapproved Materials/Facility Not Fully Enclosed - The walls/ceilings shall have durable, smooth, nonabsorbent, light colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleaned. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Establishment shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114050, 114145, 114150, 114155)

058 Not Maintained Clean - The walls/ceilings shall have durable, smooth, nonabsorbent, light colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleaned. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Establishment shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114050, 114145, 114150, 114155)

059 Rodents - Low Risk/Rodent Proofing - No Active Population/Rodent Proofing A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin. (114030, 114040)

060 Cockroach - Low Risk/Harborage Areas A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin. (114030, 114040)

061 Other Insects - Low Risk A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin. (114030, 114040)

062 Open Door/Air Curtain/Window - A food facility shall at all times be constructed and maintained so as to prevent the entrance and harborage of vermin. (114030, 114040)

063 Sink & Fixtures/Floor Sink/Floor Drain: Leaking/Not Cleaned/Disrepair/Unapproved -All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114095, 114100)

064 Drain Line/Supply Line: Unapproved Discharge/Installation/Materials/Leaking - All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114095, 114100)

065 No Hot Water: No Immediate Risk - An adequate, protected, pressurized, potable supply of hot water (120˚F) and cold water shall be provided at all times. (114095)

066 Hood: Not Clean/Disrepair/Missing Filters - Exhaust hoods and filters shall be properly installed, maintained clean, and in good repair. (114140)

067 Ventilation: Equipment not under hood/Improper Hood Type - Exhaust hoods shall be provided in remove toxic, gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6’’ beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light switch activated exhaust fan, consistent with local building codes. (114140)

068 Ventilation: General - Exhaust hoods shall be provided in remove toxic, gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6’’ beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light switch activated exhaust fan, consistent with local building codes. (114140)

069 Lighting/Light Shields - Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114170)

070 Toilet/Toilet Rooms: Disrepair/Inadequate # - Door not Self Closing/Not Clean/Dispensers/Toilet tissue - Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a-well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft.; establishments offering on-site liquor consumption. and where food is sold for immediate consumption (114105, 114120, 440.5)

071 Dressing Room/Personal Items - A separate room, or designated area away from food, food storage, and toilet rooms shall be provided for employees to change and store their clothing and personal effects. (114135)

072 Janitorial: Supplies/Equipment - A separate area away from food shall be provided for the storage of cleaning equipment and supplies. A janitorial sink or mop basin shall be provided for l general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes. (114165)

073 Refuse/Containers - All food waste and rubbish shall be kept in leak proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. (114035)

074 Exterior/Premises - The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114040)

090 Permit Not Posted - permit issued by DPH is not posted

091 License Not Valid - license must be valid and up to date

092 License Not Posted - must be posted or presented if requested

093 Previous Inspection Report Not Available - must be posted or presented if requested

094 Retail Tobacco Permit - permit issued by DPH is not posted

095 Certified Food Handler - each food facility must have at least one employee with food safety certification certificate