Critical Violation Categories

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.