Page: Restaurant Inspections
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.