Food Violation Reference Text

* Red denotes a risk factor violation

• 1-2A PIC present, demonstrates knowledge, performs duties
• 1-2B Certified Food Protection Manager
• 2-1A Proper use of restriction & exclusion
• 2-1B Hands clean and properly washed
• 2-1C No bare hand contact with ready-to-eat foods or approved alternate method properly followed
• 2-2A Management knowledge, responsibilities, reporting
• 2-2B Proper eating, tasting, drinking, or tobacco use
• 2-2C No discharge from eyes, nose, and mouth
• 2-2D Adequate handwashing facilities supplied & accessible
• 2-2E Response procedures for vomiting & diarrheal events
• 3-1A Food obtained from approved source
• 3-1B Food received at proper temperature
• 3-1C Food in good condition, safe, and unadulterated
• 3-1D Required records: shellstock tags, parasite destruction
• 4-1A Food separated and protected
• 4-1B Proper disposition of returned, previously served, reconditioned, and unsafe food
• 4-2A Food stored covered
• 4-2B Food-contact surfaces: cleaned & sanitized
• 5-1A Proper cooking time and temperatures
• 5-1B Proper reheating procedures for hot holding
• 5-2 Consumer advisory provided for raw and undercooked foods
• 6-1A Proper cold holding temperatures
• 6-1B Proper hot holding temperatures
• 6-1C Proper cooling time and temperature
• 6-1D Time as a public health control: procedures and records
• 6-2 Proper date marking and disposition
• 7-1 Pasteurized foods used: Prohibited foods not offered
• 8-2A Food additives: approved and properly used
• 8-2B Toxic substances properly identified, stored, used
• 9-2 Compliance with variance, specialized process and HACCP plan
• 10A Pasteurized eggs used where required
• 10B Water and ice from approved source
• 10C Variance obtained for specialized processing methods
• 10D Food properly labeled; original container
• 11A Proper cooling methods used: adequate equipment for temperature control
• 11B Plant food properly cooked for hot holding
• 11C Approved thawing methods used
• 11D Thermometers provided and accurate
• 12A Contamination prevented during food preparation, storage, display
• 12B Personal cleanliness
• 12C Wiping cloths: properly used and stored
• 12D Washing fruits and vegetables
• 13A Posted: Permit/Inspection/Choking Poster/Handwashing
• 13B Compliance with Georgia Smoke Free Air Act
• 14A In-use utensils: properly stored
• 14B Utensils, equipment and linens: properly stored, dried, handled
• 14C Single-use/single-service articles: properly stored, used
• 14D Gloves used properly
• 15A Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
• 15B Warewashing facilities: installed, maintained, used; test strips
• 15C Nonfood-contact surfaces clean
• 16A Hot and cold water available; adequate pressure
• 16B Plumbing installed; proper backflow devices
• 16C Sewage and waste water properly disposed
• 17A Toilet facilities: properly constructed, supplied, cleaned
• 17B Garbage/refuse properly disposed; facilities maintained
• 17C Physical facilities installed, maintained, and clean
• 17D Adequate ventilation and lighting; designated areas used
• 18 Insects, rodents, and animals not present

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