Violations indicate non-compliance and must be corrected during the inspection or by a specified time. There are two types of violations: critical and non-critical.
Critical violations represent potential risks that may result in episodes of foodborne illnesses, communicable disease outbreaks, or safety hazards. Critical violations must be corrected immediately or within the specified time required by the inspecting sanitarian.
Examples of Critical Violations
Obtaining food from unapproved sources
Not protecting raw and ready-to-eat food from contamination or spoilage
Employees with poor hygienic practices such as not washing their hands when required
Improper cooling and refrigerating of food
Insufficient refrigeration equipment
Inadequately cooking and reheating of food
Holding foods at improper hot and cold temperatures
Lack of potable hot and cold running water
Scalding hot water temperatures
Inadequate lighting in required areas such as halls, stairways, medication rooms
Slippery or wet floors that could cause falls
Insect or rodent infestations
Non-critical violations do not pose a significant risk but must be corrected within the specified time indicated by the inspecting sanitarian.
Examples of Non-Critical Violations
Poor housekeeping
Excessive accumulation of storage
Damaged walls, floors, ceilings
Inadequate maintenance practices
Critical violations must be corrected during the inspections or by a specified date. Non-critical violations must be corrected within the time period designated by the inspecting sanitarian. Health care facilities must submit a plan of correction indicating how and when every cited violation shall be eliminated. Sanitarians either approve the facility plans, request additional information from the facility, or conduct a re-inspection to determine compliance. If plans are approved, sanitarians will confirm that the violations were corrected during the facility’s next scheduled routine inspection.
Revised May 9, 2006
Courthouse 