A. Approved Source Critical Violation
All foods used in retail food establishments must be obtained from commercial suppliers that are inspected by the proper health authorities (state or local health departments, USDA, FDA). Foods prepared in private homes are frequently implicated in foodborne outbreaks.
Non-commercial kitchens have limited capacity for maintaining food at proper temperatures, and due to their small size, they are conducive to situations that can result in cross-contamination. Controlled processing is required for the safe preparation of food for sale to the public.
B. Wholesome, Free of Spoilage Critical Violation
Foods that are spoiled or that are subjected to potential contamination are considered to be adulterated (i.e., contaminated)and are unfit for human consumption. Food establishments must dispose of all spoiled and contaminated foods.
C. Cross-contamination Critical Violation
Disease-causing bacteria can be transferred to food from utensils and equipment (e.g. meat grinders and cutting boards) that have have not been properly cleaned and sanitized. Some disease-causing microorganisms can survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is susceptible to such contamination.
Disease-causing organisms and chemicals may also be present on the exterior surfaces of raw fruits and vegetables. Washing removes a large amount of the organisms and/or chemicals present. A separate food preparation sink with running water, and which is indirectly drained to the sewer, is required in all establishments that serve raw fruits and vegetables.
D. Hazard Analysis Critical Control Point (HACCP) Plan for Modified Atmosphere Packaging (MAP) Critical Violation
Retail food establishments must have a Boulder County Public Health-approved Hazard Analysis Critical Control Point (HACCP) plan in place when vacuum packaging or when conducting other forms of modified atmosphere packaging (MAP). Foods not properly processed using MAP techniques are prone to the growth of botulism. All MAP-processed foods must be kept refrigerated at 41oF or cooler until cooking or service. The shelf life of MAP foods is not to exceed 10 days.
E. Consumer Advisory for Service of Raw/Undercooked Animal Foods Critical Violation
Disease-causing agents are often found in raw animal foods. Individuals who choose to eat foods of animal origin that are not fully cooked are at an increased risk of acquiring foodborne illnesses. Food service establishments serving raw or lightly cooked foods of animal origin, such as medium-rare hamburgers, seared fish, raw oysters, lightly cooked eggs, etc., must inform customers who order these items of increased risk of foodborne illness. Advisory information can be on menus, on table tents, or other approved communication channels.