Definition of critical and non critical violations

3-304.14 / WIPING CLOTHS AND WORKING CONTAINERS, USE LIMITATION Corrected During Inspection Wet wiping cloths not stored in sanitizer buckets between use. Store wet wiping cloths in sanitizer buckets between use.

4-302.14 / SANITIZING SOLUTIONS, TESTING DEVICES Repeat Could not locate sanitizer test papers for 3-compartment sink. Provide a test kit or other device for measuring the concentration of sanitizing solutions.

4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Critical Corrected During Inspection There is no sanitizer being detected in the bar's dishwasher. Replace empty containers. Train employees on the proper use of the dishwasher and how to determine when containers are empty. Contact servicer to repair unit. Manager was told to use the main dishwasher to wash-rinse-sanitize the glasses for the bar until the dishwasher is repaired.

5-501.114 / USING DRAIN PLUGS Repeat The waste handling unit used for storing refuse does not have a drain plug in place. Provide drain plugs for receptacles and waste handling units that are used for storing refuse, recyclables and returnables..

Comments
Only sanitizing buckets should be used at the front line. In-use "food contact surfaces" such as a cutting board or knife must be thoroughly washed-rinsed and sanitized at least every 4 HOURS to prevent the growth of bacteria on the surface. There MUST always be a rinse step in-between washing and sanitizing any food contact surface or utensils.