Violation Definitions

Unsafe or adulterated food

Food that is spoiled, contaminated, or otherwise unfit for human consumption was present. This includes food that has gone bad, been contaminated by chemicals or foreign objects, or was stored in a way that made it unsafe. Consuming adulterated food can cause acute foodborne illness. Inspectors are required to order unsafe food destroyed or returned to the supplier on the spot.

Unapproved food source

Food was obtained from a source not approved or licensed by a regulatory authority. Washington State requires all food served to the public to come from licensed, inspected suppliers. Home-prepared food, unlicensed processors, or unverified wild-harvested products pose unknown contamination risks since they haven't been subject to safety oversight. Shellfish must come with an identification tag showing their licensed harvest source; wild-harvested mushrooms require source documentation kept for 90 days.

Unauthorized processing methods

The establishment is using a food preparation or preservation technique not approved by the health department — such as curing, smoking, reduced-oxygen packaging, fermentation, or operating a molluscan shellfish life support system — without an approved HACCP plan. These processes require special permits and plans because they involve conditions where bacteria like Clostridium botulinum can thrive if not carefully managed.

Improper cooking time and temperatures

Food was not cooked to the minimum internal temperature required to kill pathogens. Raw meat, poultry, seafood, and eggs harbor harmful bacteria like Salmonella, E. coli O157:H7, and Campylobacter. Minimum required temperatures: 145°F for whole beef, pork, seafood, and eggs; 158°F for ground beef and ground pork; 165°F for poultry, stuffed foods, and microwaved raw animal foods. Temperature must be verified with a calibrated probe thermometer in the thickest part of the food.

Improper hot holding temperatures

Cooked food being held for service dropped below 135°F. Once cooked food enters the "Danger Zone" (41°F-135°F), surviving bacteria — including heat-resistant spore-formers that produce toxins — can multiply rapidly. Some toxins are heat-stable and cannot be destroyed by reheating even after the food returns to safe temperature. Hot holding equipment must maintain food at 135°F or above at all times.

Improper cold holding

Refrigerated food was held above 41°F. Cold storage slows or stops bacterial growth; the Danger Zone between 41°F and 135°F is where bacteria multiply fastest — populations can double every 20 minutes under ideal conditions. Foods of greatest concern include cut meats, dairy, cooked starches, cut leafy greens, cut melons, and raw eggs. Refrigerators and prep coolers must maintain 41°F or below.

Improper cooling procedures

Cooked food was not cooled quickly enough from 135°F to 41°F. Washington State requires cooling in two stages: from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours (6 hours total). Slow cooling allows surviving bacteria to grow and produce heat-stable toxins. Correct methods include shallow pans, ice baths, ice paddles, and blast chillers. When food does not cool fast enough, it must be thrown out.

Improper reheating procedures

Previously cooked and cooled food was not reheated to 165°F within 2 hours before being placed in hot holding. Reheating must be done rapidly using a stove, oven, or microwave — not a steam table or slow cooker, which heat too slowly and allow the Danger Zone to persist. Food that is reheated for immediate service may be reheated to any temperature.

Food stored at room temperature

Temperature-controlled-for-safety (TCS) food was left at room temperature — in the Danger Zone — rather than being kept hot (135°F+) or cold (41°F or below). This commonly occurs when food is set out for prep and left too long or when staff thaw food on the counter (which is prohibited). The only safe exceptions involve Time as a Public Health Control, which requires documented written procedures approved by the health department.

Inadequate equipment for temperature control

The establishment lacks sufficient or functioning equipment to keep food at required temperatures — refrigerators that don't reach 41°F, hot-holding equipment that can't maintain 135°F, or no thermometers available to verify food temperature. Without reliable temperature control equipment, safe food handling is impossible regardless of staff intentions. Inspectors may order food discarded if equipment failure has resulted in temperature abuse.

Improper temperature of received food

Food was accepted at delivery in a condition indicating temperature abuse during transport. Cold TCS food must arrive at 41°F or below; frozen food must arrive completely frozen. If food has thawed or warmed during delivery, harmful bacteria may already have multiplied. Establishments are responsible for checking temperatures at delivery and refusing food that does not meet standards.

Improper thawing methods

Frozen food was thawed unsafely — most commonly at room temperature on a counter. The outside of food thaws faster than the center, meaning the outer layers can sit in the Danger Zone for hours while the inside is still frozen. Three approved thawing methods: in the refrigerator, submerged under cold running water in a prep sink, or in a microwave when the food will be cooked immediately after.

Improper disposition of unsafe food

The establishment kept, used, or did not properly destroy food that was identified as unsafe, adulterated, or subject to a recall. Once an inspector or manager identifies food as unfit — due to temperature abuse, contamination, spoilage, or recall — it must be segregated and destroyed or returned to the supplier. Continuing to use or sell unsafe food is one of the most serious violations and can trigger immediate closure.

Bare hand contact with ready to eat foods

Food workers touched ready-to-eat food with their bare hands. Even workers who wash their hands thoroughly can carry viruses — particularly norovirus — on their skin. Ready-to-eat food includes anything that will not be cooked before being served: washed produce, bread, cooked food, deli meat, sushi, sandwiches, ice, and drink garnishes. Workers must use disposable gloves, tongs, deli tissue, scoops, or other barriers for all contact with ready-to-eat food.

Inadequate hand washing practices

Workers are not washing hands correctly or at required intervals. Proper handwashing is the single most effective way to prevent foodborne illness. Required technique: wet hands with warm water, apply soap, scrub for 10-15 seconds including under fingernails and between fingers, rinse, dry with paper towel or air dryer — total time at least 20 seconds. Hands must be washed after using the restroom, handling raw meat, touching the face or hair, coughing or sneezing, handling garbage or chemicals, and returning from a break. Hand sanitizer does not substitute for handwashing.

Inadequate hand washing facilities

The designated handwash sink is inaccessible, blocked, missing soap, missing paper towels or a functioning hand dryer, lacks hot and cold running water, or does not exist where required. A handwash sink must be present in every food preparation area and must be stocked and accessible at all times. Nothing may be stored inside or in front of a handwash sink.

Improper storage of raw animal foods

Raw meat, poultry, seafood, or eggs were stored in a way that could cause cross-contamination — typically stored above ready-to-eat food or not separated by type. Raw proteins must be stored in strict order from top to bottom by cooking temperature: ready-to-eat food on top, then raw fish and whole eggs, then raw ground beef and pork, then raw poultry on the bottom. This order ensures that even if drips occur, higher-temperature proteins drip down onto proteins cooked to an even higher temperature.

Improper cleaning and sanitizing of raw meat food contact surfaces

Surfaces that contacted raw meat, poultry, or seafood were not properly cleaned and sanitized before being used for other food. Blood and juices from raw protein carry Salmonella, Campylobacter, and E. coli. Any surface — cutting board, prep table, slicer, tongs, knife — that contacts raw meat must be washed with hot soapy water, rinsed, then sanitized with an approved sanitizer at the correct concentration before contact with any other food.

Improper maintenance, cleaning or sanitizing of food contact surfaces

Food contact surfaces — cutting boards, prep tables, utensils, slicers, mixers — are not being cleaned and sanitized on schedule or effectively. The Food Code requires sanitizing all food contact surfaces every 4 hours during continuous use, or after any interruption that could cause contamination. Cleaning (removing visible debris with soap) is distinct from sanitizing (killing pathogens with chemicals or heat) — both steps are required. Sanitizer must be at the correct concentration; test strips must be used to verify.

Person in Charge not certified or does not demonstrate proper knowledge

The Person in Charge (PIC) present during the inspection either lacks required food safety certification or cannot demonstrate understanding of safe food handling practices. Washington State requires every food establishment to have a PIC present during all operating hours. Most establishments are also required to have at least one Certified Food Protection Manager on staff. The PIC must be able to correctly answer questions about food temperatures, illness exclusion policies, and cooling procedures.

Not preventing potential contamination of food

A catch-all violation for conditions that create a meaningful risk of contamination not covered by a more specific violation code. This can include improperly protected food at a buffet or salad bar, re-serving food left by previous customers, storing food in non-food-grade containers, failure to cover food in storage, or allowing personal items near food preparation areas. The inspector's notes will specify the exact condition observed.

Improper handling of pooled eggs

Raw eggs were combined in a container (pooled) for later cooking rather than being cracked and cooked individually to order. Pooling eggs creates a single large container that can become heavily contaminated if even one egg contains Salmonella — a problem that crack-and-cook methods contain. Pooled eggs require specific temperature control, date marking, and handling procedures.

Improper shellfish identification or procedures

Shellfish (clams, oysters, mussels, scallops) lack required documentation, the original tag from the licensed harvester, or were not stored correctly. All shellfish must come from a licensed supplier with an identification tag showing harvest location, harvest date, and dealer certification number. The tag must remain attached to the original container and must be kept on file for 90 days after the last shellfish from that container was served.

No operation or risk control plans

The establishment lacks required written HACCP (Hazard Analysis and Critical Control Points) plans, variance documents, or other written procedures for specialized food processes that require pre-approval. This applies to establishments that cure meat, smoke fish, use reduced-oxygen packaging, ferment products, or package juice. Without an approved written plan, inspectors cannot verify that critical control points are being monitored correctly.

Not providing Consumer Advisory for raw or undercooked foods

The menu does not contain a required disclosure that certain animal foods are served raw or undercooked, or the disclosure does not meet regulatory requirements. Washington State requires a written consumer advisory whenever establishments offer raw or undercooked meat, fish, shellfish, or eggs (for example: sushi, rare burgers, sunny-side-up eggs, ceviche). The advisory must identify which menu items are raw or undercooked and state that consuming them increases the risk of foodborne illness.

Improper identification, storage or use of toxic substances

Toxic chemicals — including cleaners, sanitizers, pesticides, medications, and first-aid supplies — were improperly stored, labeled, or used in a way that could contaminate food. Chemicals must be stored below and away from food, in original labeled containers or containers with proper labels. Only chemicals approved for food service use may be present in the kitchen. Pesticides must be applied only by a licensed pest control operator.

Absence of current food worker cards

One or more food workers lack a valid Washington State Food Worker Card. All employees who handle, prepare, or serve food or beverages in Washington are required by law (WAC 246-217) to obtain a food worker card by passing a food safety test within 14 days of starting work. The card is valid for 3 years (or 5 years with additional training). Without proper training and certification, workers may not understand safe food temperatures, handwashing requirements, or contamination prevention.

Improperly constructed or non-cleanable surfaces

Food preparation, storage, or service areas have surfaces that are not smooth, durable, non-absorbent, and easy to clean — such as bare wood, cracked tiles, damaged cutting boards, or peeling paint. Rough or porous surfaces harbor bacteria and cannot be effectively sanitized. Washington State Food Code requires all food contact and non-food contact surfaces in food service areas to be of approved materials that can be thoroughly cleaned and sanitized.

Improper cleaning, maintenance or installation of equipment

Equipment — refrigerators, ovens, fryers, slicers, mixers, ice machines — is not being maintained or cleaned correctly, or was not installed per manufacturer or code specifications. Poorly maintained equipment can harbor bacteria (ice machines are common sources of Listeria) or malfunction in ways that affect food temperature. Equipment must be installed to allow cleaning underneath and around it, with adequate clearance from walls and floors.

Improper installation, maintenance or use of warewashing equipment

The three-compartment sink or mechanical dishwasher used to clean and sanitize dishes, pots, utensils, and equipment is not functioning correctly, is set up improperly, or is not being used as required. For a three-compartment sink: wash (hot soapy water), rinse (clean water), sanitize (approved sanitizer at correct concentration), then air dry — in that order. Mechanical dishwashers must reach required wash temperatures or maintain correct chemical sanitizer concentration.

Improper maintenance or cleaning of non-food contact surfaces

Surfaces that do not directly contact food — hood vents, cabinet interiors, shelf edges, equipment exteriors, walk-in cooler floors, walls, and ceilings — are not being cleaned on a schedule that prevents buildup of grease, food debris, or other residue. While non-food contact surfaces present a lower immediate risk, grease buildup creates fire hazards, and accumulated debris attracts pests and provides breeding grounds for bacteria.

Improper use or storage of wiping cloths

Wiping cloths used to clean food contact surfaces are not being stored in sanitizer solution between uses, or are being used in a way that spreads contamination. A wet cloth left on a surface or reused without sanitizing quickly becomes a vehicle for spreading bacteria across multiple surfaces. In-use wiping cloths must be stored in sanitizer at the correct concentration; cloths for different purposes must be kept separate.

Improper storage or use of single service articles

Single-use items — paper cups, plastic utensils, straws, take-out containers, food-grade gloves — are not stored or dispensed in a way that prevents contamination before first use. Single-service articles must be stored in sealed packaging or dispensers, face-down or inverted where practical, off the floor, and away from cleaning chemicals. They must never be washed and reused.

Improper storage of in-use utensils

Utensils used during food prep or service — spoons, scoops, tongs, knives, spatulas — are stored incorrectly between uses. In-use utensils may be stored: in the food itself (with the handle extended above the food), in a clean container of water maintained at 135°F or above, or on a clean sanitized surface. Storage in standing room-temperature water allows rapid bacterial growth.

Improper use of utensils, equipment or linens

Utensils, equipment, or linens are being used in a way not consistent with their intended food-safe purpose — for example, using food containers to store chemicals, using a food thermometer that was not cleaned between uses, or using cloth towels as food contact barriers. Equipment must be used only for its approved purpose and cleaned and sanitized according to manufacturer instructions.

Improper washing of fruit and vegetables

Raw produce is not being washed before preparation or service, or is being washed with soap rather than clean running water. Produce can carry Salmonella, E. coli, Listeria, hepatitis A, and pesticide residues. All raw fruits and vegetables must be rinsed under cold running water before cutting, peeling, or serving — even items like melons or avocados where the rind is not eaten. Soap must not be used on produce.

Improper use or lack of thermometers

The establishment does not have a food thermometer, thermometers are not calibrated, or staff are not using them correctly. A calibrated probe thermometer is the only reliable way to verify that food has reached required cooking temperatures and is being held at safe temperatures. Every establishment must have at minimum one thin-probe thermometer accurate to ±2°F, readable in the range of 0°F-220°F.

Improper eating, tasting, drinking or tobacco use

Employees are eating, drinking, chewing gum, or using tobacco in food preparation or service areas, or while handling food. These activities can introduce saliva — which carries bacteria and viruses — to food and food contact surfaces. Drinking is permitted only from covered containers stored where they cannot spill onto food or work surfaces. Employees must wash their hands after eating or drinking before returning to food handling.

Improper cleanliness or hygiene of employees

Food workers are not maintaining adequate personal hygiene — dirty uniforms, unrestrained hair near food, uncovered wounds, long or dirty fingernails, or excessive jewelry that cannot be cleaned. A single ring or wedding band (covered by a glove when handling food) is the only permitted jewelry during food prep. Hair must be tied back, short, or covered with a net. Open wounds on hands must be covered with a bandage and a disposable glove.

Improper food labeling

Food packaged for retail sale at the establishment is not labeled correctly. Washington State requires labels on all food packaged at retail to include: the common name of the food, a list of ingredients in descending order of predominance, net weight or volume, and the name and address of the establishment. Some categories require additional labeling, including allergen declarations for foods containing the major nine allergens. Date marking is also required on certain refrigerated ready-to-eat foods.

Improper plumbing installation or maintenance

The plumbing system has defects that could allow backflow, back-siphonage, or other conditions that could contaminate the water supply or food. This includes cross-connections between potable and non-potable water lines, missing or malfunctioning backflow prevention devices, indirect drains that don't meet code, or drainage problems that could cause sewage backup. Contaminated water can introduce pathogens into food, equipment rinsate, and ice.

Improper disposal of wastewater or sewage

Wastewater or sewage is not being disposed of through the approved sanitary sewer or an approved holding system. This includes greywater from sinks, warewashing equipment, and floor drains. Improperly disposed wastewater can carry Norovirus, Hepatitis A, Salmonella, and E. coli into the environment and potentially back into the food preparation area. Mobile food units must use approved dump stations for grey and black water disposal.

Improper maintenance or construction of toilet facilities

Employee restrooms are not accessible, not functioning, not equipped with required handwashing supplies (soap, paper towels or air dryer, running hot and cold water), not kept clean, or are located in a way that creates a contamination risk. Handwashing in the restroom is the first of two required washes after using the toilet (the second occurs immediately upon re-entering the kitchen). Nonfunctional or inadequate restroom facilities directly undermine the handwashing infrastructure on which food safety depends.

Improper disposal of garbage and other solid waste

Garbage is not stored in leak-proof, covered containers, is not removed frequently enough, or is not disposed of in a way that prevents pest attraction and contamination. Accumulated organic waste attracts flies, cockroaches, and rodents — all of which can carry and spread pathogens. Garbage containers must have tight-fitting lids, must not be overfilled, must be located away from food storage and preparation, and must be emptied and cleaned regularly.

Insects, rodents, animals not present; entrance controlled.

Evidence of pest activity — droppings, gnaw marks, live or dead insects, rodent burrows, or actual pest sightings — was observed, or the physical structure of the building allows pest entry (gaps around pipes, unsealed doors or windows, holes in walls or ceilings). Pests spread Salmonella, E. coli, and other pathogens by contaminating food and surfaces with feces, urine, and body parts. Pest control requires both eliminating entry points and working with a licensed pest control operator.

Inadequate ventilation or lighting

The facility lacks adequate ventilation to remove smoke, grease, condensation, or cooking vapors, or has insufficient lighting to allow safe food preparation and effective cleaning. Condensation from inadequate ventilation can drip onto food and food contact surfaces. Inadequate lighting obscures contamination during food preparation and makes cleaning less thorough.

Mobile establishments not easily identifiable or permit not posted

A mobile food unit (truck, cart) is not displaying its permit or business name as required. Washington State requires mobile food establishments to carry and display their health permit and to be identifiable by name. This ensures inspectors and consumers can identify the operator of any food service vehicle, and that the establishment is operating under a current, valid permit for the jurisdiction where it is operating.