Environmental Health Services
Food Service Inspection - Inspection Violation Types
There are two main categories of violations: critical violations and non-critical violations.
Examples of critical violations include:
- Absence of a knowledgeable person-in-charge during all hours of operation
- Failure to restrict ill employees from handling food
- Failure of food employees to wash their hands when required
- Food employees touching foods that are ready-to-eat with their bare hands
- Failure to cook raw meats to a safe temperature
- Failure to cool bulk foods cooked ahead of time rapidly
- Failure to reheat bulk foods made ahead of time rapidl.
- Failure to store refrigerated foods at or below 41° F and hot foods at or above 140° F
- Cross contamination between raw (uncooked) and ready-to-eat foods
- Failure to clean and sanitize equipment and utensils that come into direct contact with food
- Presence of pests in the establishment
- Failure to use, store, and label cleaners, poisons, and other toxic chemicals properly
Examples of non-critical violations include:
- Failure to keep the floors, walls, and ceilings of the establishment clean
- Failure of food employees to wear hair restraints
- Facility or equipment in disrepair
Critical violations are more likely than non-critical violations to lead to contamination of food or to result in illness if not corrected.
Each violation listed in an inspection report clearly states whether or not the violation is critical.
Code numbers for critical violations always begin with the letter "C" (C2-102.11). Non-critical violation
code numbers begin with the letter "N" (N4-602.13). In addition, each violation listed clearly states whether
or not it was inspected at the time of inspection.
Click here for the specific requirements for the Food code.
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