Washington Administrative Code › Title 16 - Agriculture, Department of (See also Titles 24, 60, and 142) › DAIRY, FOOD AND EGGS › Chapter 16-165 - Food inspection › Section 16-165-140 - Food establishment-Inspection criteria

Current through Register Vol. 24-14, July 15, 2024
The food inspection criteria shall be in accordance with the
				  following table for determining:
(1)
				If a food establishment is in compliance with chapters 16.49, 69.07 , 69.10,
				and 15.130 RCW, and rules adopted thereunder;
(2) The debit value for each significant
				violation; and
(3) Whether a
				violation is critical, or a licensing requirement:
INSPECTION CRITERIA
Critical Inspection Criteria
Criteria Item-Critical*
Licensing Requirement?
1.
Food products free from adulteration.
Yes
2.
Persons with apparent infections or communicable
								diseases properly restricted.
Yes
3.
Adequate washing and sanitizing of hands as
								necessary, gloves used in food handling sanitary conditions.
Yes
4.
Product contact surfaces clean and maintained in a
								sanitary condition; cleaned and sanitized prior to each use or as
								essential.
Yes
5.
In use food contact equipment and utensils
								appropriately stored; protected from contamination between uses.
No
6.
Water used safe and of adequate sanitary quality;
								from approved source.
Yes
7.
No cross connections; no back-siphonage.
Yes
8.
Ice from approved source.
Yes
9.
Hot and cold water, under pressure, in areas where
								foods are processed or equipment washed.
Yes
10.
Adequate, readily accessible toilet facilities
								provided.
Yes
11.
No evidence of human defecation or urination about
								the premises.
Yes
12.
Handwash facilities adequate and convenient,
								including hot and cold or tempered water.
Yes
13.
Food protected from contamination in
								storage.
No
14.
Critical control points and factors such as time,
								temperature, pressure, flow rate, pH, Aw, inhibitors adequate to ensure safety
								of product.
Yes
15.
Process registered as required; processes approved
								as required.
Yes
16.
Persons involved in LACF, acidified food,
								pasteurized operation licensed or certified as required.
No
17.
Adequate records maintained as required.
No
18.
Products coded as required.
No
19.
Required critical control point monitoring devices
								such as retort thermometers, recorder/controllers, pH meters, approved,
								accurate and in place.
Yes
20.
Required critical control point monitoring,
								measurements, test, and analysis on products and containers performed as
								required.
No
21.
Potentially hazardous foods maintained at proper
								temperatures.
Yes
*A critical violation results in an establishment
								not being in substantial compliance, therefore no debit values are
								assigned.
INSPECTION CRITERIA
Significant Inspection Criteria
Criteria Item-Significant
Debit Value
Licensing Requirement?
1.
Jewelry, watches other personal items not a source
								of contamination.
1
No
2.
Clean and adequate protective clothing and hair
								restraints.
1-2
No
3.
Use of tobacco, eating and drinking of food and
								beverages and gum chewing restricted to appropriate areas.
1
No
4.
Garments and personal belongings stored
								appropriately, not a source of potential contamination.
2
No
5.
Employee work procedures preclude
								contamination.
1-2
No
6.
Grounds: Free from pest attractions, breeding
								places, harborage, excessive dust and other contaminants.
1
No
7.
Suitable size and location, construction including
								walls, floors, ceiling, counters, shelving, other fixtures, smooth, readily
								cleanable and in good repair.
1-5
Yes
8.
Processes separated as required.
1-2
Yes
9.
No operations in domestic living or sleeping
								quarters (including domestic kitchens).
0
Yes
10.
Adequate light.
1-2
Yes
11.
Lights; glass over food protected;
								breakproof.
1
No
12.
Adequate ventilation to minimize vapors, steams,
								noxious fumes.
1-2
Yes
13.
Drip or condensate from ceiling, fixtures, pipes,
								ducts not a potential source of contamination.
1-3
No
14.
Screened or protected to exclude pests.
1-2
No
15.
Building, fixtures, facilities clean; including
								transport vehicles.
1-5
Yes
16.
Detergents, sanitizers, toxic materials safely used
								and stored.
1-3
No
17.
Detergents, sanitizers and toxic materials properly
								identified.
1-2
No
18.
Product contact surfaces clean and maintained in a
								sanitary condition; cleaned and sanitized prior to each use or as
								essential.
1-2
No
19.
Nonproduct contact surfaces of equipment clean and
								maintained in a sanitary condition.
1-2
No
20.
In use food contact equipment and utensils
								appropriately stored; protected from contamination between uses.
1-2
No
21.
Effective measures taken to exclude pests from the
								facility. No harborage/breeding areas.
1-2
No
22.
Pesticides safely used and stored.
1-3
No
23.
No evidence of rodents, insects, birds or other
								animals.
1-5
Yes
24.
Current satisfactory water supply test.
5
Yes
25.
Water supply sufficient in quantity for intended
								operations.
2
Yes
26.
Adequate floor drains and plumbing to convey wastes
								and sewage from plant.
1-2
Yes
27.
Sewage and waste lines protected not a source of
								contamination.
1-2
Yes
28.
Adequate offal, rubbish and waste disposal.
1-2
Yes
29.
Toilet facilities clean and in good repair, no
								direct opening to process area, self-closing door.
1-2
Yes
30.
Soap and single service towels or suitable drying
								devices provided at handwash facilities. Adequate refuse receptacles
								provided.
1-2
No
31.
Readily understandable handwash signs provided at
								handwash facilities.
1
No
32.
Hand dips provided as necessary.
1-2
No
33.
Design, material and workmanship durable, readily
								cleanable and in good repair. Contact surfaces nontoxic and corrosion
								resistant.
1-3
Yes
34.
Design and use preclude contamination with
								lubricants, fuel, contaminated water, paint, rust, compressed air/gas and other
								contaminants.
1-3
No
35.
Freezers and cold storage units equipped with
								adequate thermometers.
1
No
36.
Incoming raw materials, ingredients or processed
								food from an approved source, in an obvious sanitary condition. Items inspected
								on receipt, suitable for intended use, segregated as necessary and properly
								stored (clean storage containers, facilities, products properly covered),
								frozen foods stored frozen, properly thawed; ingredients properly identified;
								raw materials washed or cleaned as required.
1-5
No
37.
Adequate records maintained as required -
								Noncritical.
1
No
38.
Products coded as required - Noncritical.
1
No
39.
Required monitoring, measurements, tests, analysis
								on products and containers performed as required -Noncritical.
1
No
40.
No contaminating material used, stored or
								transported with supplies, ingredients or processed foods.
1-2
No
41.
Packing material properly handled and
								stored.
1
No
42.
Food products not mis-branded, including pull
								dates.
1
Yes
43.
Cleaning operations -conducted to minimize
								contamination.
1-3
No
Statutory Authority: RCW 16.49.680, 19.32.030,
					 69.04.730,
					 69.07.020 and
					 69.10.055. 99-13-001, §
					 16-165-140, filed 6/3/99, effective
					 7/4/99.