Violation Explanations
There are two types of violations recorded
on the inspection report.
"Red critical
violations" are those food
handling practices that, when not done properly, are most likely
to lead to foodborne illnesses. These food handling practices
include:
- Controlling temperature,
such as cooking meats to the right temperature to kill foodborne
disease germs, keeping food hot enough until it is
served, and keeping food cold enough.
- Cooling food properly,
washing hands, and using utensils instead of bare hands on
"ready to eat" food.
- Storing food.
- Serving practices.
Red critical violations items found during the
inspection must be corrected immediately. Examples would be
re-heating a food to 165° F, putting it into the refrigerator or
discarding the food.
"Non-critical
violations" are primarily
maintenance and sanitation issues that are not likely to be the
cause of a foodborne illness.
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