Common problems

1. Mold and food debris in freezer

2. Raw, unpackaged meat items in freezer

3. Faulty refrigeration: Food not stored at required temperature

4. Cases of food stored on the floor

5. Dirty hand towel on used cutting board too close to burner flame

6. Thawing meat items dripping on fresh vegetables below

7. Pre-cooked food stored in pan on range at wrong temperature

8. Plates and bowls should be stored upside down to keep them cleaner

9. Food debris around dirty microwave, blender, meat slicer, etc.

10. Meat thawing in hand-washing sink

11. Clean hands—dirty cell phone

12. No hair or beard nets

13. Raw meat, vegetable contamination

Restaurants and mobile food units, such as food trucks and carts, are inspected at least twice each year. The resulting scores represent a business’s condition at the time of the inspection. No violations result in a score of 100. The score is lowered when non-compliance issues are identified. Following an inspection, businesses are able to correct the violations for a follow-up inspection, and health officers often find all concerns have been addressed.

The violations can range from general sanitation and maintenance to violations that have a direct connection to preventing foodborne illness. Violations can also be procedures that fail to control the risk of foodborne illness, such as documentation, labeling, personnel training and equipment.

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