Food Establishment Violation Types
Critical Violations (Red): Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, or foodborne illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause bacteria to grow and thrive, which puts the consumer at risk for foodborne illness.
Non-Critical Violations (Blue): Violations not directly related to the cause of foodborne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of foodborne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.
