What each violation means

The 56 items on the inspection form, in plain language.

Every inspection in Greenwich is recorded on the same state form, which has 56 numbered items. An inspector marks an item OUT when something is wrong with it. These are the items, with what a mark against each one usually means.

The wording on the form is written for inspectors. The plain-language line under each item is ours: a summary of the Connecticut Public Health Code and the FDA Food Code it follows, not the legal text, and not the inspector's specific observation, which is written on the original form and can be requested.

The three tiers

P Priority: Directly reduces the risk of foodborne illness: temperatures, cooking, handwashing, contamination, sick employees.
Pf Priority Foundation: Supports a priority item: the procedures, records, training, equipment or supplies that make the priority items possible.
C Core: General sanitation, maintenance and upkeep of the facility. Important, but not directly tied to illness.

An item can belong to more than one tier; the inspector marks which applies to what was found.

Foodborne illness risk factors

Items 1 to 29 are the practices most directly tied to people getting sick.

Supervision

1
Person/alternate in charge present, demonstrates knowledge, performs dutiesPf
Nobody on duty could show they were in charge of food safety, or the person in charge could not answer basic questions about it.
2
Certified Food Protection Manager for Classes 2, 3, & 4C
A higher-risk establishment (Class 2, 3 or 4) did not have a certified food protection manager, the credential the state requires of whoever oversees the kitchen.

Employee Health

3
Management, food employee and conditional employee; knowledge, responsibilities and reportingPPf
Staff and managers did not know, or had no system for, reporting illnesses such as vomiting, diarrhea or jaundice that must keep a worker away from food.
4
Proper use of restriction and exclusionP
An employee who was sick, or had symptoms that bar them from handling food, was working when they should have been sent home or kept away from food.
5
Written procedures for responding to vomiting and diarrheal eventsPf
The kitchen had no written plan for cleaning up after someone vomits or has diarrhea on the premises, an event that can spread norovirus widely.

Good Hygienic Practices

6
Proper eating, tasting, drinking, or tobacco products usePC
Staff were eating, drinking from open cups, or using tobacco in areas where food is prepared, which can contaminate food and surfaces.
7
No discharge from eyes, nose, and mouthC
An employee with a runny nose, cough or similar symptoms was handling food or clean equipment.

Preventing Contamination by Hands

8
Hands clean and properly washedPPf
Staff were not washing their hands when required, for example after handling raw meat, touching their face or returning from the restroom, or were not washing them properly.
9
No bare hand contact with RTE food or a pre-approved alternative procedure properly followedPPfC
Staff touched ready-to-eat food, such as salad, bread or garnishes, with bare hands instead of gloves, utensils or deli paper.
10
Adequate handwashing sinks, properly supplied/accessiblePfC
A handwashing sink was missing, blocked, being used for something else, or lacked soap, hot water or towels.

Approved Source

11
Food obtained from approved sourcePPfC
Food came from a source the health authority does not recognize, such as a home kitchen or an unlicensed supplier.
12
Food received at proper temperaturePPf
Deliveries of perishable food arrived warmer than allowed, or frozen food arrived partly thawed, and were accepted anyway.
13
Food in good condition, safe, and unadulteratedPPf
Food showed signs of spoilage, damage or contamination, such as dented or swollen cans, mold or off odors, and was still in use.
14
Required records available: molluscan shellfish identification, parasite destructionPPfC
Records that let oysters, clams and mussels be traced to their harvest bed, or that show fish served raw was frozen to kill parasites, were missing.

Protection from Contamination

15
Food separated and protectedPC
Raw meat, poultry, seafood or eggs were stored where they could drip onto or touch ready-to-eat food, or food was left uncovered.
16
Food-contact surfaces: cleaned & sanitizedPPfC
Cutting boards, slicers, utensils or other surfaces that touch food were not being properly washed and sanitized between uses.
17
Proper disposition of returned, previously served, reconditioned, and unsafe foodP
Food that had been served to a customer, returned, or found to be unsafe was kept for reuse instead of being discarded.

Time/Temperature Control for Safety

18
Proper cooking time and temperaturesPPfC
Food was not cooked to the temperature that kills harmful bacteria, for example poultry to 165°F or ground beef to 155°F, or the temperature was not being checked.
19
Proper reheating procedures for hot holdingP
Leftovers or cooked food being reheated for the hot-holding line were not brought quickly to 165°F first.
20
Proper cooling time and temperaturesP
Cooked food was not cooled fast enough: from 135°F to 70°F within two hours and to 41°F within six, the window in which bacteria grow fastest.
21
Proper hot holding temperaturesP
Food meant to be kept hot, such as soup or items on a steam table, was found below 135°F.
22
Proper cold holding temperaturesP
Food meant to be kept cold, such as meat, dairy, cut produce or cooked leftovers, was found warmer than 41°F.
23
Proper date marking and dispositionPPf
Ready-to-eat food held more than 24 hours was not labeled with the date it was made or opened, or was kept past the seven-day limit.
24
Time as a public health control: procedures and recordsPPfC
The kitchen was using time limits instead of temperature to keep food safe, for example sushi rice or a buffet, without the required written procedures and time labels.

Consumer Advisory

25
Consumer advisory provided: raw/undercooked foodPf
The menu did not carry the required warning that eating raw or undercooked meat, seafood or eggs increases the risk of foodborne illness.

Highly Susceptible Population

26
Pasteurized foods used; prohibited foods not offeredPC
A facility serving people at higher risk, such as a school, nursing home or hospital, served prohibited foods like raw sprouts, unpasteurized juice or undercooked eggs.

Food/Color Additives and Toxic Substances

27
Food additives: approved and properly usedP
An unapproved food additive, or an approved one used improperly, such as sulfites on fresh produce, was in use.
28
Toxic substances properly identified, stored & usedPPfC
Cleaning chemicals, pesticides or medicines were unlabeled, or stored where they could contaminate food, dishes or food-prep surfaces.

Conformance with Approved Procedures

29
Compliance with variance/specialized process/ROP criteria/HACCP PlanPPfC
A specialized process that needs health-department approval, such as curing, smoking, sous vide or vacuum packaging, was being done without one or without following the approved plan.

Good retail practices

Items 30 to 56 are the preventive measures and the condition of the facility.

Safe Food and Water

30
Pasteurized eggs used where requiredP
Raw shell eggs were used where pasteurized eggs are required, such as in a Caesar dressing, hollandaise or a dish served to a high-risk population.
31
Water and ice from approved sourcePPfC
Water or ice came from a source not approved for drinking, or ice was handled in a way that could contaminate it.
32
Variance obtained for specialized processing methodsPf
A specialized processing method was in use without the written variance the health authority requires for it.

Food Temperature Control

33
Proper cooling methods used; adequate equipment for temperature controlPfC
The kitchen lacked a workable method or enough refrigeration to cool cooked food quickly, such as shallow pans, ice baths or ice paddles.
34
Plant food properly cooked for hot holdingPf
Cooked vegetables, rice, beans or other plant foods going on a hot line were not cooked to 135°F first.
35
Approved thawing methods usedPfC
Frozen food was being thawed at room temperature or in standing water instead of in the refrigerator, under cold running water, or as part of cooking.
36
Thermometers provided and accuratePfC
No thermometer, or an inaccurate one, was available to check food or refrigerator temperatures.

Food Identification

37
Food properly labeled; original containerPfC
Food taken out of its original container, or bulk items such as flour or sugar, was not labeled with what it is, or packaged food lacked required labels.

Prevention of Food Contamination

38
Insects, rodents, and animals not presentPfC
Evidence of insects, rodents or animals was found, such as droppings, flies or gaps that let them in, or a pet was in a food area.
39
Contamination prevented during food preparation, storage & displayPPfC
Food was exposed to possible contamination while being prepared, stored or displayed, for example kept on the floor, under a leaking pipe, or uncovered in a walk-in.
40
Personal cleanlinessPfC
Staff clothing, hair restraints or jewelry did not meet the standard, such as no hair net or beard cover, or watches and bracelets worn while preparing food.
41
Wiping cloths: properly used and storedC
Cloths used to wipe counters were left out on surfaces instead of being kept in sanitizer solution between uses.
42
Washing fruits and vegetablesPPfC
Fruits and vegetables were not washed before being cut, cooked or served.

Proper Use of Utensils

43
In-use utensils: properly storedC
Utensils in use between tasks, such as scoops, tongs or ladles, were stored in a way that can contaminate them, such as in standing water or with the handle in the food.
44
Utensils/equipment/linens: properly stored, dried, & handledPfC
Clean dishes, utensils or linens were stored wet, in a dirty area, or in a way that exposed the surface that touches food.
45
Single-use/single-service articles: properly stored & usedPC
Disposable items such as cups, containers or gloves were reused, or stored where they could be contaminated.
46
Gloves used properlyC
Gloves were reused between tasks, worn while handling raw and then ready-to-eat food, or used in place of handwashing.

Utensils and Equipment

47
Food and non-food contact surfaces cleanable, properly designed, constructed, and usedPPfC
Equipment or surfaces were worn, damaged or made of the wrong material and could not be properly cleaned, such as cracked cutting boards, rusted shelving or torn refrigerator gaskets.
48
Warewashing facilities: installed, maintained and used; cleaning agents, sanitizers, test strips availablePfC
The dishwasher or three-compartment sink was not working correctly, sanitizer was too weak or missing, or no test strips were available to check it.
49
Non-food contact surfaces cleanC
Surfaces that do not touch food, such as the outside of equipment, shelving, hoods or floors under equipment, were dirty.

Physical Facilities

50
Hot and cold water available; adequate pressurePf
Hot or cold water was unavailable, or the pressure was inadequate, at a sink where it is needed.
51
Plumbing installed; proper backflow devicesPPfC
Plumbing was leaking, improperly installed, or lacked a backflow device that keeps dirty water from being drawn back into the clean supply.
52
Sewage and waste water properly disposedPPfC
Sewage or waste water was backing up, leaking, or not draining properly.
53
Toilet facilities: properly constructed, supplied, & cleanPfC
Restrooms were dirty, not supplied with soap, toilet paper or towels, or lacked a self-closing door.
54
Garbage and refuse properly disposed; facilities maintainedC
Trash and recycling were overflowing, uncovered or attracting pests, or the area around the dumpsters was not maintained.
55
Physical facilities installed, maintained, and cleanPPfC
Floors, walls, ceilings or fixtures were damaged, missing or dirty, for example broken tiles, peeling paint or a leaking ceiling.
56
Adequate ventilation and lighting; designated areas usedC
Lighting was inadequate or unshielded, ventilation hoods were not working or were dirty, or spaces such as storage or break areas were not being used as designated.