Food Service Establishment violations fall into two main categories: “red” (critical); and “blue” (non-critical):

1. Red (critical) violations relate directly to factors which lead to food-borne illness. These violations generally involve the food source and condition, food cooking and storage temperatures, sanitary practices, water and sewage, pest control and the use of poisonous materials. 

2. Blue (non-critical) violations do not directly cause food-borne illness, but could negatively affect the operation of the restaurant. They relate to the design and maintenance of the establishment, as well as cleanliness.

Inspections are a “snapshot” in time and are not always reflective of the day-to-day operations and overall condition of an establishment.

The actual violations documented at the time of the inspection are in bold preceded by the code text for a specific violation category.