Food Safety Violations

Critical Violations

Critical violations are those food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. These food handling practices include:

  • Controlling temperature, such as cooking meats to the right temperature to kill foodborne disease germs, keeping food hot enough until it is served, and keeping food cold enough.
  • Cooling food properly, washing hands, and using utensils instead of bare hands on “ready-to-eat” food.
  • Storing food.
  • Serving practices.
Critical violations items found during an inspection must be corrected immediately. Examples would be re-heating food to 165° F, putting it into the refrigerator, or discarding it.  The following are considered critical violations:

Violation #1 - Food Source
Violation #2 - Personnel 
Violation #3 - Food Temperature Control 
Violation #4 - Sanitization Rinse 
Violation #5 - Water, Sewage, Plumbing Systems 
Violation #6 - Hand washing and Toilet Facilities 
Violation #7 - Pest Control 
Violation #8 - Poisonous or Toxic Items 

Non-Critical Violations

Non-critical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness.  The following are considered non-critical violations.

Violation #9 - Food Labeling, Food Protection
Violation #10 - Equipment Design, Construction
Violation #11 - Testing Devices
Violation #12 - Cleaning of Equipment and Utensils
Violation #13 - Utensils, Single-Service Articles
Violation #14 - Physical Facilities
Violation #15 - Other Operations

Additional Links

How to calculate inspection ratings