A critical violation is one likely to contribute directly to food-borne illness. Inspectors put violations in the following categories:
Food obtained from unapproved source; food not wholesome, free from spoilage or washed before use.
Employees not free from infections or illness, not practicing good hand-washing or personal hygiene, or not trained in food safety.
Food not held at proper hot or cold holding temperatures or not cooked to proper internal temperature. Inadequate equipment for maintaining proper food temperatures.
Food preparation equipment or utensils improperly sanitized.
Safe water source unavailable. Plumbing or sewage systems not working properly.
Adequate hand-washing facilities, soap and towels not available or accessible.
Not using proper pest-control practices, or premises not free from pests, insects and animals.
Toxic or poisonous items improperly stored, labeled or used.
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