Major Violations

Inspection Violations

The 14 items found in the major violation section relate to the potential for food contamination, are contributing factors to the other four FBI risk factors, or are consumer advisory in nature. These items are assessed three demerits each.

Major Violations

  1. Food and warewashing equipment approved, properly designed, constructed and installed.
    • Risk factors of concern: Food contamination – improperly constructed equipment.Strategies to control the risk factor and stay in compliance: The design and construction of a food establishment and major equipment must meet standards of testing and sanitation to assure reliability, durability and cleaning ability. Domestic countertop appliances that are not operating properly need to be removed. 4-201 4-202 4-203 4-204 8-204.12(H)
  2. Food protected from potential contamination during storage and preparation.
    • Risk factors of concern: Food contamination – improper food storage and/or preparation.Strategies to control the risk factor and stay in compliance:
      • Cross contamination can be caused by improper food storage and preparation procedures.
      • Food handlers must be trained to store foods that need to be cooked separate from ready to eat food, and store raw animal product in order of final cooking temperature.
      • Preparation surfaces need to be cleaned and sanitized between difference types of raw animal product and between raw and ready-to-eat food.
      • Except when cooling, cover foods in storage.
      • Scoop handles need to be kept clean and out of food products.
      • Ice intended for consumption cannot also be used to cool beverage containers. 3-3023-305, 3-307
  3. Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
    • Risk factors of concern: Food contamination – exposure to chemicals.Strategies to control the risk factor and stay in compliance:
      • Chemicals must not be stored above or directly next to food.
      • Chemical containers must be labeled and must never be used for food storage.
      • Chemical concentrations must be at safe levels and properly used. Chapter 7, 4-402.11, 4-407.11
  4. Food protected from potential contamination by employees and consumers.
    • Risk factors of concern: Food contamination – poor employee practices.Strategies to control the risk factor and stay in compliance: Employees eating and drinking in food prep areas may contaminate their hands with saliva. Employees should only eat in designated areas. Employees may have covered drinks in food prep areas provided they are handled in such a way that they do not contaminate the person’s hands or any food products. 2-401
    • Risk factors of concern: Poor personal hygiene.Strategies to control the risk factor and stay in compliance: Procedures and equipment must be in place to prevent contamination of food by consumers. 3-306, 3-304.16, 3-307
  5. Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
    • Risk factors of concern: Food contamination – use of contaminated equipment.Strategies to control the risk factor and stay in compliance:
      • Cross contamination can be caused by dirty equipment. Bacteria reproduce quickly at room temperatures. Dirty utensils can allow bacteria to reproduce and contaminate other foods when used again.
      • Food contact surfaces, equipment and utensils held at room temperature should be washed, rinsed and sanitized at least every four hours while in use.
      • Manual warewashing – while in use, sinks must set up properly to wash with minimum 110°F hot water, rinse and have the correct sanitizer concentration.
      • Dishwashing machines must have proper sanitizer delivery and be operated per manufacturer standards.
      • Sanitizer solutions must be at proper concentration and used properly on food contact surfaces. Procedures should be in place to change out sanitizer solutions as often as needed to maintain proper sanitizer strength. 3-304, 4.4
  6. Hand washing facilities adequate in number, stocked, accessible and limited to hand washing only.
    • Risk factors of concern: Poor personal hygiene.Strategies to control the risk factor and stay in compliance: For food handlers to properly wash hands, hand sinks must be maintained accessible and used exclusively for hand washing. Train food handlers to use hand sinks for hand washing only. Never allow staff to leave items in or in front of the sink. Sinks must be properly stocked with dispenser held soap, towels and warm water (minimum 100°F) under pressure. 5-202
  7. Effective pest control measures. Animals restricted as required.
    • Risk factors of concern: Food contamination.Strategies to control the risk factor and stay in compliance: Pests, unauthorized animals and their droppings can contaminate food and food contact surfaces which can result in adulteration of food. A severe infestation may result in the closure of the facility as an imminent health hazard.Seal routes of entry, cracks and crevices, which may harbor pests and remove food sources which may feed pests. Maintain a high level of sanitation. An effective integrated pest management program will monitor for signs of pest intrusion and utilize safe methods to eradicate pests. 6-202.13, 6-202.15, 6-501.17, 6-501.18, 6-501.20, 6-501.21, 7-202.12, 7-206
  8. Hot and cold holding equipment present; properly designed, maintained and operated.
    • Risk factors of concern: Improper holding, time and temperature – improper hot and cold holding of potentially hazardous food (PHF); improper cooling of PHF.Strategies to control the risk factor and stay in compliance: Hot holding units, refrigeration units, display and prep coolers must be maintained in good working order and hold proper temperature for PHF to be held and cooled safely. 4-2, 3-501.11
  9. Accurate thermometers (stem & hot/cold holding) provided and used.
    • Risk factors of concern: Improper cooking temperatures/methods – cooking/reheating.Strategies to control the risk factor and stay in compliance: The only way to assure proper cooking, reheating, warm and cold holding and cooling procedures is to monitor foods using accurate and properly calibrated thermometers. Stem thermometers need to be checked for accuracy on a routine basis, especially if they have been dropped.
    • Risk factors of concern: Improper holding, time and temperature – improper hot and cold holding of PHF; improper cooling.Strategies to control the risk factor and stay in compliance: Compare thermometers in refrigerators and warm holding units to the readings you get from your stem thermometer. If you get different readings investigate further to determine the cause. 4-302.13, 4-202.11
  10. PHF/TCSs properly thawed. Fruits and vegetables washed before preparation or service.
    • Risk factors of concern: Improper holding, time and temperature – thawing.Strategies to control the risk factor and stay in compliance: Thawing foods at room temperature, without controls in place, may allow portions of that food enter the danger zone (41°F to 135°F) before the product has completely thawed. These warmer areas allow bacteria to grow.Establish procedures detailing how foods are to be thawed, provide thorough training to staff and follow up frequently to check for compliance. 3-501.13
    • Risk factors of concern: Food contamination – washing produce.Strategies to control the risk factor and stay in compliance: Produce must be washed to remove possible contaminates in a clean and sanitized food service sink before it is served. 1-202
  11. Single use items not reused or misused.
    • Risk factors of concern: Food contamination.Strategies to control the risk factor and stay in compliance: Food containers not of durable material or cleanable design should not be reused. Grocery-type bags are not for storage of open food. 4-302.15
  12. Person-in-charge available and knowledgeable/management certification. Food handler card as required. Facility has an effective employee health policy.
    • Risk factors of concern: Knowledgeable PIC and food handlers are essential to prevent all five risk factors for FBI.Strategies to control the risk factor and stay in compliance: There needs to be a person in charge of the facility at all times. That person is responsible to ensure that the other staff members are working in a way that conforms to the regulations. The PIC must have a good understanding of food safety as it pertains to the type of food establishment. The PIC will need to know more than most of the other staff as he or she will be responsible for the oversight of the food operation. 2-102, 2-103, 2-104.All food handlers must have current food handler cards issued by the health district and conduct foodservice activities in compliance with the regulations. 2-404.11
    • Risk factors of concern: Poor personal hygiene – foodservice employees working while sick with symptoms, such as vomiting, diarrhea, sore throat with fever, jaundice or infected cuts or burns on hands and wrists.Strategies to control the risk factor and stay in compliance: The facility must have an effective employee health policy and food handlers must know symptoms of illness that would exclude them from working with open food. 2-201
  13. Backflow prevention devices and methods in place and maintained.
    • Risk factors of concern: Contamination.Strategies to control the risk factor and stay in compliance: Reduced pressure zone (RPZ) backflow prevention devices are designed to prevent contaminated or non-potable water from coming into contact with drinking water systems. These valves are commonly found on soda fountains and keep carbonated water from coming into contact with the copper water lines in the facility. If the unit is not working correctly, or is not present, the carbonated water can leach copper from the pipes, which finds its way into the guest’s drinks. Metal poisoning can result.RPZ valves should be located so they are accessible for testing. The values should be tested annually. If you see water flowing or dripping continuously from the relief port, call a plumber certified in backflow testing and repair.
  14. Grade card and required signs posted conspicuously. Consumer advisory as required. Records/logs maintained and available when required. NCIAA compliant. PHF’s labeled and dated as required. Food sold for offsite consumption labeled properly.
    • Risk factors of concern: Required signs not posted or not posted conspicously.Strategies to control the risk factor and stay in compliance:
      • Grade cards (8-204.12) and required signage (3-306.13D) must be posted conspicuously to provide for consumer awareness.
      • Consumer advisory is also required by regulation to provide for consumer awareness. (3-401.11D, 3-603)
      • Required signs, such as menu advisories, help inform the public about the risks of certain behaviors and help protect the owner of the facility from litigation.
    • Risk factors of concern: Improper cooking temperatures/methods, e.g. Parasite destruction logs.Strategies to control the risk factor and stay in compliance: Certain types of food operations have record keeping requirements.
    • Risk factors of concern: Non-compliance of Nevada Clean Indoor Air Act (NCIAA).

      Strategies to control the risk factor and stay in compliance:
      The health district is required by the Nevada Revised Statute to food establishment compliance with the Nevada Clean Indoor Air Act (NCIAA). 8-204.12
    • Risk factors of concern: Improper holding, time and temperature – no date marking on RTE PHF.Strategies to control the risk factor and stay in compliance: Prepared, PHF food must be labeled as to contents and use-by date. 3-501.17
    • Risk factors of concern: Food from unapproved sources – food identity/labeling.Strategies to control the risk factor and stay in compliance: Labels for food prepared in Clark County and packaged for off premises consumption must be submitted to the health district for review and approval. 3-602

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Contact Information

Phone: (702) 759-0588

 

Updated on: October 10, 2018

2018-10-10T09:27:30-07:00