The Food Official Inspection Report (FOIR) Reference Guide was developed to assist food service operators in understanding the inspection report and the items marked on the report. The intention of this publication is for use as a reference guide for the FOIR and is not intended to address all circumstances that may be found in a food facility.

The Reference Guide follows the three (3) sections of the Food Official Inspection Report, depicted on the following:

Critical Risk Factors, shaded in red, would be marked if high risk violations are observed. A violation in this section can be considered major, with a 4 point deduction or minor, with a 2 point deduction. A major violation poses an imminent health hazard that warrants immediate correction and may require closure of the food facility. A minor violation does not pose an imminent health hazard, but does warrant correction.

On June 19, 2015, the County of Los Angeles Board of Supervisors passed a Board Motion, requesting the Department of Public Health to modify the retail food facility grading system in Los Angeles County.

As a result, if two or more major Critical Risk Violations are marked, an additional three (3) points will be deducted from the restaurant or market inspection score. If the restaurant's or market's permit is suspended due to no water available, sewage, or vermin infestation, an additional seven (7) points will be deducted for each of the three specified closure types marked. These point deductions are effective July 2016. However, the Department is granting a six-month grace period until it is fully implemented.

Good Retail Practices, shaded in blue, would be marked for low risk violations that do not require an immediate action. Violations observed in this category result in a 1 point deduction.

Compliance & Enforcement, shaded in brown, would be marked to identify an action of the Health Inspector such as a sample is collected or food equipment is impounded.

Within each of the three sections are violation categories. Each violation category is further divided into subcategories. It is these subcategories that are the focus of this reference guide. Samples of possible violations that would warrant marking a subcategory are described.

In order to maintain and operate a facility in compliance with the law and to prepare for the inspection process, a Self-Inspection Checklist is provided. The Self-Inspection Checklist allows a food facility operator to complete an inspection using the same form used by Los Angeles County Department of Public Health, Environmental Health Division.

The Reference Guide is subject to change. As such, the Environmental Health Division will make every effort to inform industry stakeholders of significant changes in a timely manner. If you have questions regarding an inspection report; actions taken by an Environmental Health Specialist (EHS) or the Department; or any applicable law or regulation, please contact Environmental Health. Your inspector, the local district office and our Quality Assurance and Consultative Services units are all available to assist the food service industry.

This subcategory is marked MINOR when the Person in Charge (PIC) is not able to demonstrate food safety knowledge, practice, and principles applicable to their assigned duties [i.e., employee washing the utensils does not know the procedure for manually washing, rinsing, and sanitizing dishes or Certified Food Protection Manager (CFPM) does not know when to exclude ill employees.]

California Retail Food Code, Section: 113947

This subcategory is marked MINOR when violations are observed:

N/O - This subcategory is marked N/O either if there is no Certified Food Protection Manager and 60 days have not elapsed or a food employee lacks a food handler card and 30 days have not elapsed.

California Retail Food Code, Sections: 113947.1, 113948

This subcategory is marked MAJOR when:

"Illness" includes Salmonella typhi, Salmonella spp., Entamoeba histolytica, Enterohemorrhagic or shiga toxin producing Escherichia coli, Hepatitis A virus, Norovirus, or other communicable diseases that are transmissible through food.

Note: A food employee is required to report to the PIC when he/she has been diagnosed with an "illness" or has an open lesion on the hands, wrists, or exposed portion of the arms. The food facility may be closed until, in the opinion of the Enforcement Agency, identified danger of disease outbreak has been addressed.

California Retail Food Code, Sections: 113949.1, 113949.2, 113949.5, 113950, 113950.5, 113973(a), 113975

This subcategory will be marked MINOR if the following violation is observed:

N/O - This item is marked N/O for food facilities only in the RARE case when there are no food employees present at the time of inspection.

California Retail Food Code, Sections: 113974

This subcategory will be marked MINOR if any of the following violations are observed:

N/O - This subcategory is marked N/O for retail operations only in the RARE case when there are no food employees present at the time of inspection.

NOTE: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of employee's hands, the container, non-prepackaged food, and food-contact surfaces. In general, an employee beverage container should not be placed on or directly above a food-contact surface.

California Retail Food Code, Sections: 113977

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

N/O - This subcategory is marked N/O for retail operations only in the RARE case when there are no food employees present at the time of inspection.

California Retail Food Code, Sections: 113952, 113953.1, 113953.3, 113953.4, 113961, 113967, 113968, 113973(b-f)

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 113953, 113953.1, 113953.2, 114067(f)

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

NOTE: Items in salad bars and serving lines is held at 41°F - 45°F if disposed of after 12 hours. Pasteurized milk products in original sealed containers, raw shell eggs, and unshucked live molluscan shellfish is held at 45°F or less. A roast, cooked per 114004(b), is held at 130°F.

California Retail Food Code, Sections: 113996, 113998, 114037, 114343(a)

This subcategory is marked MAJOR if the following violation is observed:

This subcategory is marked MINOR if any of the following violations are observed:

NOTE: Time as a public health control cannot be used for raw eggs in a licensed health facility or in a public or private school.

California Retail Food Code, Sections: 114000

This subcategory is marked MAJOR when:

This subcategory is marked MINOR if the following violation is observed:

California Retail Food Code, Sections: 114002, 114002.1

This subcategory is marked MAJOR if the following violation is observed:

NOTE: Foods prepared for immediate service in response to an individual customer order may be served at any temperature.

California Retail Food Code, Sections: 114004, 114008, 114010

This subcategory is marked MAJOR if any of the following violations are observed:

NOTE: Cooked and refrigerated food that is prepared for immediate service in response to an individual consumer order may be served at any temperature.

California Retail Food Code, Sections: 114014, 114016

This subcategory is marked MINOR if any of the following violations are observed:

NOTE: A container of food that is not potentially hazardous is transferred from one consumer to another if the food is dispensed so that it is protected from contamination and the container is closed between uses, e.g., a narrow-neck bottle containing ketchup, steak sauce, or wine, or if the food, such as crackers, salt, or pepper, is in an unopened original package and is maintained in sound condition, and if the food is checked on a regular basis.

California Retail Food Code, Sections: 114079

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINORif any of the following violations are observed:

California Retail Food Code, Sections: 113967, 113976, 113980, 113988, 113990, 114035, 114041, 114041(a), 114254.3, 114377; California Code of Regulations, Title 17, Section 13675

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

N/O - This item is marked N/O if there is no cleaning and sanitizing operations taking place at the time of inspection. However, the EHS should ask how food-contact surfaces are cleaned and sanitized to ensure they are using appropriate methods.

California Retail Food Code, Sections: 113984(e), 114097, 114099, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115, 114117, 114118, 114125(b), 114141

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

NOTE: When invoice copies are not available to verify the source of the PHF item during the inspection, subcategory #15 (Food obtained from approved source) is marked and the food item is be red tagged, and an Office Hearing notice is issued. If the source cannot be verified at the Office Hearing, then the food is disposed.

California Retail Food Code, Sections: 113758, 113980, 114021, 114023, 114024, 114025, 114027, 114029, 114031, 114035, 114041(b), 114089,

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 114039, 114039.1, 114039.2, 114039.3, 114039.4, 114039.5

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 113707, 114090; Title 17 CA Code of Regulations § 13675

This subcategory is marked MINOR if any of the following violations are observed:

N/A - This item is marked N/A if the facility is not required by the regulatory authority to have a variance or HACCP plan.

California Retail Food Code, Sections: 114039.5, 114057, 114057.1, 114067, 114417-114417.7, 114419-114423

This subcategory is marked MINOR if any of the following violations are observed:

Exceptions: When a confectionary contains more than ½% alcohol without a prominently displayed warning, subcategory #32 (Food properly labeled & honestly presented) shall be marked.

N/A - This subcategory is marked N/A when the food facility does not serve raw/undercooked animal foods and confectionaries containing alcohol in excess of ½% by weight. N/O - This subcategory is marked N/O when the EHS is unable to determine if the required verbal consumer advisory was provided routinely.

California Retail Food Code, Sections: 114012, 114093

This subcategory is marked MAJOR if any of the following violations are observed:

N/A - This subcategory is marked N/A at other than licensed health care facilities, public schools or private schools.

California Retail Food Code, Sections: 114091

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 113941, 113953(c), 114099.2(b), 114189, 114192, 114192.1, 114195

This subcategory is marked MAJOR if any of the following violations are observed:

California Retail Food Code, Sections: 113941, 113953(c), 114099.2(b), 114189, 114192, 114192.1, 114195

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 114123, 114197, 114250, 114276

This subcategory is marked MAJOR if any of the following violations are observed:

This subcategory is marked MINOR if any of the following violations are observed:

California Retail Food Code, Sections: 114259, 114259.1, 114259.4, 114259.5

This subcategory is marked OUT if any of the following violations are observed:

NOTE: The permit holder or a person designated by the permit holder is the PIC. The PIC does not have to be the certified food protection manager.

California Retail Food Code, Sections: 113945, 113945.1, 113984.1, 114075

This is marked OUT if any of the following violations are observed:

NOTE: There are three different requirements regarding hair restraints:

California Retail Food Code, Sections: 113969, 113971

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Frozen foods shall be removed from their packaging when thawed under running water.

California Retail Food Code, Sections: 114018, 114020

This subcategory is marked OUT if any of the following violations are observed:

NOTE: This section addresses preventive measures ONLY. Actual contamination of food is marked in subcategory #13 (Food in good condition, safe and unadulterated)

California Retail Food Code, Sections: 113984(a,b,c,d,e), 113986, 114047, 114055, 114060, 114067(d,e,j), 114069(a,b), 114073, 114077, 114089.1(c), 114143(c), 114145(g)

This subcategory is marked OUT if the following violation is observed:

California Retail Food Code, Sections: 113992

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114254, 114254.1, 114254.2

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114047, 114049, 114051, 114053, 114067(h), 114069(b)

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114063, 114065

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Bakery products sold directly to a restaurant, catering service, retail bakery, or over the counter directly to the consumer by the manufacturer or baker distributor are exempt from labeling provisions.

California Retail Food Code, Sections: 114087, 114089, 114089.1(a,b), 114090, 114093.1, 114094, 114094.5, and the Sherman Food, Drug, and Cosmetic Law,

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114115(c)

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125,

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Hard maple or equivalent is used for cutting boards, rolling pins, chopsticks and as specified in Section 114132 (b).

California Retail Food Code, Sections: 114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182, 114185,

This subcategory will be marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114074, 114075, 114081, 114083, 114119, 114121, 114161, 114172, 114178, 114179, 114185, 114185.2, 114185.3, 114185.4, 114185.5

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1

This subcategory is marked OUT if any of the following violations are observed:

NOTE: This requirement does not apply to equipment for which the placement of a temperature measuring device is not practical, such as steam tables and salad bars.

California Retail Food Code, Sections: 114157, 114159

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Sanitizer buckets do not have to be set up in prep areas. They are only required when wiping towels are being re-used. The sanitizing frequency must also be met.

California Retail Food Code, Sections: 114135, 114185.1, 114185.3(d,e)

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114171, 114189.1, 114190, 114192, 114192.1, 114193, 114193.1, 114199, 114201, 114269

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114211, 114244, 114245, 114245.1

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Food facilities located within amusement parks, stadiums, arenas, food courts, fairgrounds, TFF's and similar premises are not required to provide toilet facilities for employee use within each food facility if approved toilet facilities are located within 200 feet.

California Retail Food Code, Sections: 114250, 114250.1, 114276; LA County Code Title 11

This subcategory is marked OUT if any of the following violations are observed:

Dressing area is cluttered or unclean. No dressing room/area is provided as necessary. Personal items (e.g., jacket, purse, keys, cell phone, medicines, radio or TV) stored in the food preparation/storage area. First aid supplies are not labeled with a legible manufacturer's label and stored in a kit or container that is located to prevent contamination of food, utensils, and single use articles. Open doors/pass-thru window left open. Missing/torn window screens. Insect electrocution devices do not retain the insect or are located over food or utensil handling areas. Air curtain ineffective, non-functional, or turned off at open door. Pass-thru window exceeds 432 square inches and missing an air curtain. Front door has a gap at the bottom greater than ¼". Roll-up metal door does not seal adequately (at sides, top, or bottom). Washing floor mats at the exterior of the facility. Mops/brooms stored in food preparation area. No designated room/area or cabinet for the storage of cleaning equipment and supplies, separate from food preparation/storage area. No mop sink or a designated cleaning facility.

California Retail Food Code, Sections: 114143(a,b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282

This subcategory is marked OUT if any of the following violations are observed:

California Retail Food Code, Sections: 114143(d), 114266, 114268, 114268.1, 114271, 114272

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Restricted food service facilities are exempt provided that no sleeping accommodations are in any area where food is prepared or stored.

California Retail Food Code, Sections: 114285, 114286

This subcategory is marked OUT if any of the following violations are observed:

NOTE: This section does not apply to toilet rooms in guestrooms of restricted food service facilities.

California Retail Food Code, Sections: 113725.1, 113953.5, 113978, 114276(f)(1), 114381(e)

This subcategory is marked OUT if any of the following violations are observed:

NOTE: Satellite food service means a remotely located food service operation that is conducted on the same property as, in reasonable proximity to, in conjunction with, and by a fully enclosed permanent food facility. Satellite food service does not include remote food service operations located within a fully enclosed food facility.

California Retail Food Code, Sections: 114067, 114381

This item is marked OUT when complete, easily readable plans drawn to scale, for new construction or remodel of a food facility are not submitted prior to construction, or construction of a new facility or remodel of an existing retail food facility begins prior to plan approval.

California Retail Food Code, Sections: 114380

This item is marked OUT when enforcement officer collects samples of food for testing at a laboratory or food, photographs, or other evidence, including copies of a HACCP plan and other documents.

California Retail Food Code, Sections: 114390

This item is marked OUT when the enforcement officer impounds food, equipment, or utensils that are found to be, or suspected of being unsanitary or in such disrepair that food, equipment, or utensils may become contaminated or adulterated, or impounds any utensil that is suspected of releasing lead or cadmium.

NOTE: Within 30 days, the enforcement agency that has impounded the food, equipment, or utensils pursuant to subdivision (a) will commence proceedings to release the impounded materials or to seek administrative or legal remedy for its disposition.

California Retail Food Code, Sections: 114393

This item is marked OUT when a food facility's permit has been suspended due to imminent health hazard, continued non-compliance or when a facility is closed for not having a valid health permit.

California Retail Food Code, Sections: 114405, 114409

If two (2) or more major critical risk violations are marked, an additional three (3) points will be deducted. Full implementation of point deductions will begin January 1, 2017, when the six month grace period ends, and #52 will be marked.

The success of any food inspection program requires a clear understanding of the common terminology used by the Environmental Health Specialist (EHS) and the food industry. The following terms should provide a better understanding of the food inspection process:

Approved Source is a producer, manufacturer, distributor, transporter or food facility that is licensed or permitted by a local or state agency, which conforms to current public health standards.

California Retail Food Code (CRFC) (AKA: Cal Code) is part of the California Health and Safety Code that regulates retail food facilities.

Comminuted means reduced in size by methods including chopping, flaking, grinding, or mincing. Examples include gefilte fish, formed roast beef, gyros, ground beef, sausage, and a mixture of two or more types of meat that have been "comminuted".

Cross Contamination is the transfer of harmful microorganisms from one food to another by means of a non-food surface (equipment, utensils, human hands), or from storing or thawing raw meat and poultry adjacent to or above other foods.

Critical Sink is the only sink available for a specific purpose (e.g., the only janitorial sink, the only food prep sink, the only hand washing sink) within a reasonable distance.

Environmental Health Specialist (EHS) also known as "health inspector" is someone who has completed college level studies in biology, chemistry, physics and microbiology; possesses a bachelor's degree or higher; and who has passed or is in the process of taking the California State Registered Environmental Health Specialist examination.

Exclude means to prevent a person from working as a food employee or entering a food facility except for those areas open to the general public.

Food Contact Surface is a surface of equipment or a utensil where food normally comes into contact.

Food Facility means an operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption at the retail level. Permanent food facilities include but are not limited to, restaurants, food markets, bakeries, public and private school cafeterias, restricted food service facilities, licensed health care facilities, commissaries, and vending machines.

GRP (Good Retail Practices) are those preventive measures required by law that effectively control the introduction of pathogens, chemicals, and physical objects into the food.

HACCP Plan is a written document that details the formal procedures for following the Hazard Analysis Critical Control Point (HACCP) principles that were developed by the National Advisory Committee on Microbiological Criteria for Foods.

Infestation (vermin) means the presence of vermin within the food facility as evidenced by actual live bodies, fresh droppings or vomitus, urine stains, or gnaw marks, that could result in contamination to the food, equipment, packaging, or utensils.

Intervention means actions taken to reduce the risk for potential foodborne illness.

Local Enforcement Agency (LEA) means the department or the local health agency having jurisdiction over the food facility.

Major Violation means a violation that poses an imminent health hazard that warrants immediate correction and may require closure of the food facility.

Minor Violation means a violation that does not pose an imminent health hazard, but does warrant correction.

Person In Charge (PIC) means the individual present at a food facility who is responsible for the operation of the food facility.

Pooled Eggs are the eggs from domesticated chicken, turkey, duck, goose, or guinea which have been removed from the shell at the retail food facility and combined with other egg yolks and/or whites.

Potentially Hazardous Food (PHF) means a food that requires time or temperature control to limit pathogenic micro-organism growth or toxin formation. PHF includes a food of animal origin that is raw or heat- treated, a food of plant origin that is heat-treated or consists of raw seed sprouts, cut melons, cut tomatoes, or mixtures of cut tomatoes that are not modified to render them unable to support pathogenic micro-organism growth or toxin formation, and garlic-in-oil mixtures that are not acidified or otherwise modified.

Prohibited Foods refers to those foods including but not limited to, unpasteurized eggs, dairy products, or juices, and raw seed sprouts that are, or contain food products frequently associated with foodborne illness, especially in the "high-risk" populations.

Ready-to-eat (RTE) Foods means food that is in the form that is edible without additional preparation to achieve food safety or may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes.

Restrict means to limit the activities of a food employee so that there is no risk of transmitting a disease that is transmissible through food and the food employee does not work with exposed food, clean equipment, utensils linen and unwrapped single-use articles.

Revocation is an action taken by the Environmental Health Division to permanently order a facility closed under the existing Public Health Permit.

Sherman Food Drug and Cosmetic Act is part of the California Health and Safety Code regulating labeling, advertising and pure foods.

Suspension is an action taken by the Environmental Health Division to temporarily order a facility closed.

Time as a Public Health Control (TPHC) is an approved method of holding food, where time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption. (Documentation is a requirement).

Ware washing means the cleaning and sanitizing of utensils and food-contact surfaces of equipment.

Download Food Facility Self-Inspection Checklist (size: 455KB)

For office locations, please visit our District Office page.

For plan check service area, please visit our Plan Check Program page.

For compliance assistance, please contact our Quality Assurance Program and Industry Engagement Program.