Restaurant inspections By violation
Select violation
- Administration other
- A food containing 0.5 grams or more of artificial trans fat per serving, is being served, stored, distributed, held for service, or used in preparation of a menu item.
- Caloric content not posted on menus, menu boards or food tags.
- Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under...
- Caloric content range (minimum to maximum) not posted on menus and or menu
- Caloric content range (minimum to maximum) not posted on menus and or menu boards for each flavor, variety and size of each menu item that is offered for sale in different flavors, varieties and sizes.
- Canned food product observed swollen, leaking and rusted.
- Canned food product observed swollen, leaking, rusted, severely dented.
- Choking first aid poster, alcohol and pregnancy warning sign, inspection report sign; not posted. CPR sign not posted, equipment (resuscitation masks, adult & pediatric, latex gloves) not provided.
- Cold food held above 41 degrees Fahrenheit (smoked fish above 38 degrees Fahrenheit) except during necessary preparation.
- Eggs dirty, cracked. Liquid, frozen or powdered eggs not pasteurized.
- Equipment not easily movable, or sealed to floor, adjoining equipment, adjacent walls or ceiling. Aisle or workspace inadequate.
- Evidence of, or flying insects in facility's food and/ or non-food areas.
- Failure to comply with an Order of the Board of Health, Commissioner, or Department.
- Failure to comply with order
- Failure to inform violator.
- Flying insects
- Food contact surface improperly constructed, located or made from an unacceptable material.
- Food contact surface improperly made
- Food contact surface not maintained
- Food contact surface not properly maintained or not washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
- Food contact surface not properly maintained, or not washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Food contact surface not washed
- Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
- Food home canned or from unknown or unapproved source. Fish not frozen before being subject to ROP. ROP food transferred to unauthorized establishment.
- Food in contact with utensil, container, or pipe that consist of toxic material.
- Food not cooked to proper temperature
- Food not cooled by an approved method whereby the internal product temperature is reduced from 140 degrees Fahrenheit to 70 degrees Fahrenheit or less within 2 hours and from 70 degrees Fahrenheit to 45 degrees Fahrenheit or less within 4 additional ...
- Food not cooled by an approved method whereby the internal product temperature is reduced from 140°F to 70°F or less within 2 hours and from 70°F to 45°F or less within 4 additional hours.
- Food not cooled in proper time period
- Food not cooled in proper time period
- Food not cooled properly
- Food not labeled in accordance with HACCP plan.
- Food not protected from contamination
- Food prepared from ingredients at ambient temperature not cooled to 41 degrees Fahrenheit or below within 4 hours.
- Food prepared from ingredients at ambient temperature not cooled to 41°F or below within 4 hours
- Food prepared from ingredients at ambient temperatures not cooled to 41 degrees Fahrenheit or below within 4 hours.
- Food Protection
- Food service in sleeping or living area
- Food service operation in room used as living or sleeping quarters.
- Food Source
- Food Source.
- Food Temperature
- Food that has been served to the public without protection from contamination, re-served.
- Food worker does not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking, preparing raw foods or otherwise contaminating hands.
- HACCP plan not approved and/ or approved plan not on premises.
- Harmful, noxious gas or vapor detected. CO >= 13 ppm.
- Harmful, noxious gas or vapor detected. CO > 13 ppm.
- Hot food not held at or above 140 degrees Fahrenheit.
- Hot food not held at or above 140°F.
- Hot food not held at or above 140°F.
- Hot food not reheated properly
- Hot food that has been cooked and refrigerated is being held for service without first being reheated to 165 degrees Fahrenheit or above within 2 hours.
- Hot food that has been cooked and refrigerated is being held for service without first being reheated to 165°F or above within 2 hours.
- Hot PHF not held at or above 140 degrees Fahrenheit.
- Hot PHF that has been cooked and refrigerated held for service without first being reheated to 165 degrees Fahrenheit or above within 2 hours of commencement of reheating.
- Immersion basket not provided, used or of incorrect size. Incorrect manual washing technique used. Test kit and thermometer not provided or used. Improper utensil drying practices used.
- Improper cooking of poultry
- Improper hand washing facility
- Improper labeling of toxic chemical
- Improper labeling of toxic chemical
- Improper plumbing
- Improper plumbing
- Minimum final rinse temperature of >= 170 degrees Fahrenheit or proper chemical and temperature levels not maintained in manual utensil washing operation.
- Minimum final rinse temperature of 170 degrees Fahrenheit or proper chemical and temperature levels not maintained in manual utensil washing operation.
- No immersion basket
- Non-food contact surface improperly constructed
- No refrigerator or hot holding equipment
- No refrigerator or hot holding equipment
- No stem-type thermometer
- Permit not available
- Permit not available
- Permit not conspicuously displayed.
- Personal cleanliness inadequate
- Personal Hygiene.
- Personal Hygiene and other food protection
- Personal hygiene inadequate. Clean outer garments, effective hair restraint not worn.
- PHF not cooked to required minimum temperature:
- PHF not cooled by an approved method; Internal temperature product not reduced from 140 degrees Fahrenheit to 70 degrees Fahrenheit or less within 2 hours, and from 70 degrees Fahrenheit to 41 degrees Fahrenheit or less within 4 additional hours.
- Posted caloric content on the menu(s), menu board(s), food tag(s) or stanchions
- Posted caloric content on the menu(s), menu board(s), food tag(s) or stanchions adjacent to menu boards for drive-through windows deficient, in that the size and/or font for posted calories is not as prominent as the name of the menu item or its price.
- Precooked potentially hazardous food from commercial food processing establishment that is to be heated, is not heated to 140 degrees Fahrenheit within 2 hours.
- Precooked potentially hazardous food from commercial food processing establishment that is to be heated, is not heated to 140°F within 2 hours.
- Rats
- Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated and/ or not discarded in accordance with HACCP plan.
- Raw food not properly washed prior to serving
- Shellfish not from an approved source, improperly tagged/labeled; tags not retained for 90 days.
- Signs not posted
- Single service item reused
- Single service item reused, improperly stored, dispensed or not used when required.
- Smoked fish and/ or ROP processed food held above 38 degrees Fahrenheit; other PHF held above 41 degrees Fahrenheit. Except during necessary preparation.
- Smoke free workplace smoking policy inadequate, not posted or provided to employees.
- The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site.
- The original nutritional fact labels and/or ingredient label for, or acceptable manufacturer's documentation for a product containing oil, shortening or margarine is not maintained on site.
- Tobacco vending machine not visible to the operator, employee or agent.
