New Violation Descriptions (from August of 07):

Code	Violation	Description
01	Demonstration of Knowledge; food safety certification	All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947)  Food facilities that prepare or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.  (113947-113947.1)
02	Communicable disease; reporting, restrictions and exclusions	Employees with a communicable disease shall be excluded from the food facility/preparation of food.  Gloves shall be worn if an employee has cuts, wounds, and rashes.  No employees shall commit any act that may contaminate or adulterate food, food contact surface, or utensils.  (113949.5)  The permit holder shall require food employees to report incidents of illness or injury and comply with all applicable restrictions.  (113949.2, 113950, 113950.5, 113973(a))
03	No discharge from eyes, nose and mouth	Employees experiencing sneezing, coughing, or runny nose shall not work with exposed food, clean equipment, utensils or linens.  (113974)
04	Proper eating, tasting, drinking or tobacco use	No employees shall eat, drink, or smoke in any work area.  (113977)
05	Hands clean and properly washed; gloves used properly	Employees are required to wash their hands; before beginning work; before handling food/equipment/utensil; as often as necessary, during food preparation, to remove soil, and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur.  (113952, 113953.3, 113953.4, 113961, 11368, 113973(b-f))
06	Adequate handwashing facilities supplied and accessible	Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair.  (113953.2)  Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment.  (113953, 113953.1, 114067(f), 114358)
07	Proper hot and cold holding temperatures	Potentially hazardous foods shall be held at or below 41/45ºF ore at or above 135ºF.  (113996, 113998, 114037, 114343)
08	Time as a public health control; procedures and records	When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.  (114000)
09	Proper cooling methods	All potentially hazardous food shall be RAPIDLY cooled from 135ºF to 70ºF, within 2 hours, and then from 70ºF to 41ºF, within 4 hours.  Cooling shall be by one or more of the following methods; in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer.  (114002, 114002.1)
10	Proper cooking time and temperatures	Communicated meat, raw eggs, or any food containing meat or raw eggs, shall be heated to 155ºF for 15 sec.  Single pieces of meat, and eggs for immediate service, shall be heated to 145ºF for 15sec.  Poultry, comminuted poultry, stuffed fish/meat/poultry shall be heated to 165ºF.  Other temperature requirements may apply.  (114004, 114008, 114010)
11	Proper reheating procedure for hot holding	Any potential hazardous food cooked, cooled and subsequently reheated for hot holding or serving shall be brought to a temperature of 165ºF.  (114014, 114016)
12	Returned and reservice of food	No unpackaged food that has been served shall be re-served or used for human consumption.  (114079)
13	Food in good condition, safe and unadulterated	Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health.  (113967, 113976, 113980, 113988, 113990, 114035, 114254(c), 114254.3)
14	Food contact surfaces; clean and sanitized	All food contact surfaces of utensils and equipment shall be clean and sanitized.  (113984(e), 114097, 114099.1, 114088.4, 114099.6, 114101(b-d), 14105, 114109, 114111, 114113, 114115(a,b,d), 114117, 114125(b), 114141)
15	Food obtained from approved sources	All food shall be obtained from approved sources.  (113980, 113982, 114021-114031, 114041, 114339)
16	Compliance with shell stock tags, condition, display	Shell stock shall have complete certification tags and shall be properly stored and displayed.  (114039-114039.5)
17	Compliance with Gulf Oyster Regulations	Comply with Gulf Oyster warning seasonal requirements.  (Title 17 CA Code of Regulations ∫13675, Cal Code Section 113707)
18	Compliance with variance, specialized process, reduced oxygen packaging, and HACCP Plan	HACCP Plan is a written document that delineates the formal procedures developed for safe food handling approved by the National Advisory Committee on Microbiological Criteria for Foods.  (114057)  A written document approving a deviation from standard health code requirements shall be maintained at the food facility.  (114057, 114057.1)
19	Consumer advisory provided for raw or undercooked foods	Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more then 1/2% alcohol may be served if the facility notifies the consumer.  (114012, 114093)
20	Licensed health care facilities/public and private schools; prohibited foods not offered	Prohibited foods may not be offered in licensed health care facilities/public and private schools.  (114019)
21	Hot and cold water available	An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.  (113953(c), 114099.2(b), 114101(a), 114189, 114192, 114192.1, 114195)
22	Sewage and wastewater properly disposed	All liquid waste must drain to an approved fully functioning sewage disposal system.  (114197)
23	No rodents, insects, birds or animals	Each food facility shall be kept free of vermin; rodents (rats, mice), cockroaches, flies.  (114259.1, 114259.4, 114259.5, 114349)

Retail Practice Issue Descriptions (from August of 07):

Violations that do not pose an imminent public health risk but do require correction, usually by the next inspection or by a compliance schedule.  They are related to the facility's sanitation, design or maintenance.  Examples include: Unsanitary floors, walls or equipment; equipment in need of repair; inadequate garbage containers.

Old Violation Descriptions (before August of 07):

Code	Violation	Description
[A] and [C]:	Inadequate cooking	Inadequate cooking. Any variation below the minimum standards set forth in CURFFL for cooking is considered a major violation. This does not include those instances where a customer has requested that an item be undercooked. A minor violation may be where there is inadequate notification to customers that a particular food item is undercooked unless requested fully cooked (e.g. medium hamburgers), but there is no undercooking actually observed.
[B]:	Improper holding temperatures	Improper holding temperatures. Major violations would be PHF held at temperatures greater than 50°F and less than 130°F without any other intervention. PHF held between 41°F and 50°F and between 130°F and 135°F would be a minor violation, taking time into consideration. Foods held out of temperature in the minor violation range for excessive periods of time (4 hours) could be listed as a major violation. If the food is being handled pursuant to a HACCP plan these ranges may be modified. An example is rare roast beef when cooked appropriately and held at 130°F with appropriate checks on temperature (cooking and holding) and time, which may not be a violation at all.
[D]:	Improper cooling	Improper cooling. A major violation would be the observation of a food that has been improperly cooled and is outside the time range allowed for cooling. For example, a large pot of beans observed out of temperature after overnight cooling would be a major violation. A minor violation would be the observation of a pot of beans recently put into a walk-in with no other cooling measures. Minor violations should be easily corrected with cooling interventions.
[E]:	Foods from safe sources	Foods from safe sources. Any food from an unsafe source is a major violation. A minor violation may be the absence of shellfish tags for fresh oysters, mussels, etc.
[F]:	Handwash sinks	Handwash sinks. A major violation would be anything that would render a handwash sink unusable, such as lack of hot and cold running water, no single use soap or towels, or a physical barrier preventing use of the sink. A minor violation may be the use of bar soap or the use of non-permanently mounted soap or towels.
[G]:	Thawing of frozen food	Thawing of frozen food. A major violation would be thawing a PHF for long periods of time without refrigeration. A minor violation would be thawing a food improperly, but well within time limits allowing correction of the procedure.
[H]:	Protect foods from contamination in storage or by equipment	Protect foods from contamination in storage or by equipment. Major violations are obvious cross contamination between raw and ready-to-eat foods, no sanitizer for multiuse utensils and improper warewashing machine temperatures. Minor violations may include improper use of absorbent material to cover foods, storing foods on the floor or inadequate sneeze guard protection.
[I]:	Poor personal hygiene of food handlers	Poor personal hygiene of food handlers. Major violations include working while sick with Salmonella, Shigella, E. coli O157H7, Norovirus or Hepatitis A virus. Other major violations would include not washing hands, expectorating around food, working with food with open cuts, sores or rashes.    Minor violations might be inadequate handwashing, handling food without gloves when required by CURFFL.
[J]:	An active infestation by rodents or cockroaches in the food storage or processing areas would be a major violation	An active infestation by rodents or cockroaches in the food storage or processing areas would be a major violation. Evidence of rodents or cockroaches in other areas of the facility may be considered a minor violation. Other minor violations would be improper exclusion of vermin, unapproved insecticides or improper use of capture devices in the facility.
[K]:	Refrigeration units incapable of holding PHF at or below 41°F at all times	Refrigeration units incapable of holding PHF at or below 41°F at all times would be a major violation. A minor violation may be worn or torn gaskets.
[L]:	Lack of functioning thermometers in a refrigeration unit	Lack of functioning thermometers in a refrigeration unit would be a major violation. A minor violation may be the improper placement of thermometers.