For this assignment, you will be the inspector looking for violations and create a simulated inspection report following the format of the State of Florida DBPR$.$ Sample report

You will cite the violation codes $($Violation Codes$)$ the level of violation, and what you observed that warrants a violation.

Example:

example of a health code violation

$064$ Basic $-$ Build$-$up of food debris, dust, or dirt on nonfood$-$contact surfaces. The frame of the walk$-$in cooler door handles multiple coolers Lower shelf of prep table on cook line

Treat the entire VIDEO as the same restaurant $-$ named Chez Gordon. Note: For all violations, write a report in the same format as a DBPR report and upload it$.$ codes :DBPR Violation Codes

High Priority Violations

$01$a Food obtained from approved source

$01$b Food safe and unadulterated; sound condition

$01$d Parasite destruction for raw$/$undercooked fish

$02$b Consumer advisory for other raw$/$undercooked animal products $($except oysters$)$

$02$c Date marking ready$-$to$-$eat $($RTE$)$ potentially hazardous$/$time$/$temperature control for safety foods $($PH$/$TCS$)$

$03$a Receiving and holding PH$/$TCS foods cold

$03$b Receiving and holding PH$/$TCS foods hot

$03$c Cooking raw animal foods and plant foods; non$-$continuous cooking of raw animal foods

$03$d Cooling PH$/$TCS foods; proper cooling methods

$03$e Reheating PH$/$TCS foods for hot holding

$03$f Time as a Public Health Control

$03$g Reduced oxygen packaging $($ROP$)$ and other Special Processes

$07$ Unwrapped or PH$/$TCS food not re$-$served

$08$a Separating raw animal foods from: each other, RTE foods and unwashed produce

$08$b Food protection during preparation, storage and display

$09$ Bare hand contact with RTE food; Alternative Operating Procedure $($AOP$)$

$10$ In$-$use food dispensing utensils properly stored

$11$ Employee health knowledge; ill$/$symptomatic employee present

$12$a Hands clean and washed properly; use of hand antiseptic if use of AOP

$14$ Food$-$contact and nonfood$-$contact surfaces designed, constructed, maintained, installed, located

$16$ Dishwashing facilities; chemical test kit$($s$)$; gauges

$22$ Food$-$contact surfaces clean and sanitized

$25$ Single$-$service and single$-$use items

$27$ Water source safe, hot $(100$ degrees F$)$ and cold under pressure

$28$ Sewage and waste water disposed properly

$29$ Plumbing installed and maintained; mop sink; water filters; backflow prevention

$35$a No presence or breeding of insects$/$rodents$/$pests; no live animals

$41$ Chemicals$/$toxic substances

$43$ Complete separation from living$/$sleeping area$/$private premise; kitchen restricted $$ no unauthorized personnel

$50$ Current license, properly displayed

Intermediate Violations

$01$b Food safe and unadulterated; sound condition

$01$c Shellstock tags; commingling

$01$d Parasite destruction for raw$/$undercooked fish

$02$a Consumer advisory for raw$/$undercooked oysters

$02$b Consumer advisory for other raw$/$undercooked animal products

$02$c Date marking ready$-$to$-$eat $($RTE$)$ potentially hazardous$/$time$/$temperature control for safety foods $($PH$/$TCS$)$

$02$d Food items properly labeled; original container

$03$a Receiving and holding PH$/$TCS foods cold

$03$c Cooking raw animal foods and plant foods; non$-$continuous cooking of raw animal foods

$03$d Cooling PH$/$TCS foods; proper cooling methods

$03$f Time as a Public Health Control

$03$g Reduced oxygen packaging $($ROP$)$ and other Special Processes

$04$ Facilities to maintain PH$/$TCS foods at the proper temperature

$05$ Food and food equipment thermometers provided and accurate

$08$a Separating raw animal foods from: each other, RTE foods and unwashed produce

$08$b Food protection during preparation, storage and display

$09$ Bare hand contact with RTE food; Alternative Operating Procedure $($AOP$)$

$11$ Employee health knowledge; ill$/$symptomatic employee present

$12$a Hands clean and washed properly; use of hand antiseptic if use of AOP

$12$b Employee eating, drinking, tasting food, smoking

$13$ Clean clothes; hair restraints; jewelry; painted$/$artificial fingernails

$14$ Food$-$contact and nonfood$-$contact surfaces designed, constructed, maintained, installed, located

$16$ Dishwashing facilities; chemical test kit$($s$)$; gauges

$22$ Food$-$contact surfaces clean and sanitized

$24$ Storage$/$handling of clean equipment, utensils; air drying

$25$ Single$-$service and single$-$use items

$27$ Water source safe, hot $(100\backslash$deg F$)$ and cold under pressure

$28$ Sewage and waste water disposed properly

$29$ Plumbing installed and maintained; mop sink; water filters; backflow prevention

$31$a Handwash sink$($s$)$ installed, accessible, not used for other purposes

$$