LouVue

Violation Codes

Reference for food safety inspection violation codes

Showing 51 of 51 violations

#1

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Critical
#2

Certified food protection manager

Non-Critical
#3

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILIITES AND REPORTING

Critical
#5

RESPONSE PROCEDURES FOR VOMITING AND DIARRHEAL EVENTS

Critical
#6

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Critical
#8

HANDS CLEAN AND PROPERLY WASHED

Critical
#9

NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED

Critical
#10

Adequate hand washing facilities supplied and accessible

Non-Critical
#11

FOOD OBTAINED FROM APPROVED SOURCE

Critical
#12

FOOD RECEIVED AT PROPER TEMPERATURE

Critical
#13

FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED

Critical
#14

REQUIRED RECORDS, SHELLSTOCK TAGS, PARASITE DESTRUCTION

Critical
#15

Food separated and protected

Non-Critical
#17

Food stored covered

Non-Critical
#18

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Critical
#19

PROPER COOKING TIME AND TEMPERATURE

Critical
#20

PROPER REHEATING PROCEDURES FOR HOT HOLDING

Critical
#21

PROPER COLD HOLDING TEMPERATURES

Critical
#22

PROPER HOT HOLDING TEMPERATURES

Critical
#23

PROPER COOLING TIME AND TEMPERATURE

Critical
#24

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

Critical
#25

PROPER DATE MARKING AND DISPOSITION

Critical
#26

CONSUMER ADVISORY PROVIDED FOR RAW & UNDERCOOKED FOODS

Critical
#27

PASTEURIZED FOOD USED: PROHIBITED FOODS NOT OFFERED

Critical
#29

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED

Critical
#30

COMPLIANCE WITH VARIANCE, SPECIALIZED PROCESS & HACCP PLAN

Critical
#33

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

Critical
#34

Proper cooling methods used; adequate equipment for temperature control

Non-Critical
#35

Plant food properly cooked for hot holding

Non-Critical
#36

Approved thawing methods used

Non-Critical
#37

Thermometers provided and accurate

Non-Critical
#38

Food properly labeled; original container

Non-Critical
#39

Contamination prevented during food preparation, storage and display

Non-Critical
#40

Personal cleanliness; hair restraints

Non-Critical
#41

Wiping cloths: properly used and stored

Non-Critical
#43

Posted: Permit/Inspection/Hand washing

Non-Critical
#44

In-use utensils, properly stored

Non-Critical
#45

Utensil, equipment and linens: properly stored, dried, handled

Non-Critical
#46

Single use/single service articles: properly stored, used

Non-Critical
#47

GLOVES USED PROPERLY

Critical
#48

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Non-Critical
#49

Ware washing facilities: installed, maintained, used, test strips

Non-Critical
#50

Nonfood-contact surfaces clean

Non-Critical
#51

Hot and cold water available; adequate pressure; plumbing maintained

Non-Critical
#52

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Critical
#53

SEWAGE AND WASTEWATER PROPERLY DISPOSED

Critical
#54

Toilet facilities: properly constructed, supplied, cleaned

Non-Critical
#55

Garbage/refuse properly disposed; facilities maintained

Non-Critical
#56

Physical facilities installed, maintained and clean

Non-Critical
#57

Adequate ventilation and lighting

Non-Critical
#58

INSECTS, RODENTS AND ANIMALS NOT PRESENT

Critical