Top 5 Red High Risk Violations
Ever wonder what are the top 5 observed violations during routine inspections? The below high risk violations have been the most observed in 2022.
- Food Worker Cards (5 points)
- Proper Cold Holding (10 points)
- Hand Washing Facilities (10 Points)
- Proper Cold Holding (5 Points)
- Raw Meats Below and Away from Ready-to-Eat Food; Species Separated (5 Points)
Helpful Tips!
-Food Worker Cards: Employees can obtain their food worker card at: www.foodworkercard.wa.gov. All employees must have a valid Washington State Food Worker Card on-site, either digitally filed, or a physical copy.
-Cold Holding:
-Check food temperatures frequently using a digital, thin tipped thermometer.
-Check equipment to ensure it is functioning properly.
-Place ambient thermometers in equipment and check daily.
-Do not overfill prep-top pans.
-Cool foods in the walk-in after preparing.
-Close doors/lids as often as possible.
Hand Washing Facilities: Hand washing sinks must be used for hand washing ONLY. If inspectors observe dishes, sanitizer cloths, food debris, etc. within the hand sink, this is a violation. Keep hand washing sinks free and clear at all times.
Raw Meat Storage: Raw meats are required to be stored according to cooking temperatures. See the below graphic for proper refrigeration storage.
