Violation Explanations

There are two types of violations recorded on the inspection report.

"Critical Violations" are those food handling practices that, when not done properly, are most likely to lead to food borne illnesses. These food handling practices include:

• Controlling temperature, such as cooking meats to the right temperature to kill food borne 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 food borne illness.