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There are two types of violations noted during an Inspection of a food establishment:

1. “Critical” – critical violations (found in red on the inspection report) are violations that, if left uncorrected, are more likely than other violations to contribute to food contamination or illness.

  • Controlling temperature: such as cooking meats to the right temperature to kill food borne disease germs:

  • Keeping food hot enough until it is served;

  • Keeping food cold enough;

  • Cooling food properly;

  • Washing hands and using gloves or utensils instead of bare hands on “ready-to-eat” food;

  • Restricting employees who become ill.

  • Having a Registered Food Safety Manager.

2. “Non-Critical” – non-critical violations (found in blue on the inspection report) are violations that, if left uncorrected, could lead to more serious problem but do not pose an immediate threat to food safety.