Food Source Violation

Public Health Reason #01

1. Approved source. 
   Critical Violation

All foods used in retail food establishments must be obtained from commercial suppliers that are inspected by health authorities (state or local health departments, USDA, FDA). Foods prepared in private homes are frequently implicated in food borne outbreaks.

Non-commercial kitchens have limited capacity for maintaining food at proper temperatures and due to their small size are conducive to situations that can result in cross contamination. Controlled processing is required for the safe preparation of food for sale to the public.
 

2. Wholesome, free of spoilage.
   Critical Violation

Foods that are spoiled or that are subjected to potential contamination are considered adulterated and are unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods. 
 

3. Cross-Contamination.
   Critical Violation

Disease-causing bacteria can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. Equipment such as meat grinders and cutting boards can transfer disease-causing bacteria from one animal species to another if not cleaned and sanitized between different species. Some disease-causing microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination.

Disease-causing organisms and chemicals may be present on the exterior surfaces of raw fruits and vegetables. Washing removes a large amount of the organisms and/or chemicals present. A separate food preparation sink with running water, and which is indirectly drained to the sewer is required in all establishments that serve raw fruits and vegetables.

More on Preventing Cross-Contamination

4. Hazard Analysis Critical Control Point (HACCP) plan for modified oxygen packaging (MAP)
   Critical Violation

   Retail food establishments must have a Health Department approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packaging or when conducting other forms of modified oxygen packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP processed foods must be held refrigerated at 41^oF or less until cooking or service. Shelf life of MAP foods are not to exceed 10 days.
    

5. Consumer advisory for service of raw/undercooked animal foods.
   Critical Violation

   Disease-causing agents are often found in raw animal foods. Individuals who choose to eat foods of animal origin that are not fully cooked are at an increased risk of acquiring food borne illnesses. Food service establishments serving raw or lightly cooked foods of animal origin such as medium rare hamburgers, seared fish, raw oysters, lightly cooked eggs, etc. must inform customers who order these items of increased risk of food borne illness. Advisory information can be on menus, on table tents, or other approved means.