Top Violations in 20211. Violation 21 – Proper cold holding temperatures.
Keep cold food cold. Make sure equipment is working properly and Temperature Control for Safety (TCS) food is being held below 41°F. This keeps germs from multiplying in food.2. Violation 6 – Adequate handwashing facilities
. Handwashing facilities need to have hot and cold water and be always stocked with soap and paper towels. Nothing may be stored inside, on top of, or in front of the handwashing sink. 3. Violation 34 – Wiping cloths properly used, stored/proper sanitizer.
Sanitizers are required during all hours of operation, not just food preparation. They should be changed up every 2-4 hours. Check them with a sanitizer test strip. There should be a separate sanitizer bucket to use for surfaces in contact with raw meat. Wiping cloths should be stored in the sanitizer bucket. 4. Violation 14 – Raw meats below or away from ready-to-eat foods/species separated.
Raw meat should be stored below ready-to eat foods to prevent cross contamination. We do not want meat juices to drip onto food that will not be cooked. We also want to keep different meat species separate because they have different cooking temps that are needed kill the different types of germs that are in each one. 5. Violation 2 – Food worker cards current for all food workers/new food workers trained.
Food worker cards (FWCs) help ensure that all workers are knowledgeable about basic food safety practices. The FWC training
covers sanitation concepts like proper handwashing and avoiding cross contamination. It also talks about proper food preparation and the temperatures that control germs in food. Food workers must have a FWC within 14 days of hire, supported by on-the-job food safety training from your employer. FWCs must be visible or accessible to verify.6. Violation 42 – Food contact surfaces maintained, cleaned, and sanitized
Equipment, food-contact surfaces, and utensils must be clean to sight and touch, and properly sanitized after cleaning and before use.