Violations marked as priority contribute directly to the elimination, prevention or reduction in the hazards associated with foodborne illness. Priority violations include prevention of contamination, cooking, reheating, cooling and handwashing.
Violations marked as priority contribute directly to the elimination, prevention or reduction in the hazards associated with foodborne illness. Priority violations include prevention of contamination, cooking, reheating, cooling and handwashing.
Critical violations are those factors leading to foodborne illness and must be corrected immediately. Noncritical violations relate to maintenance of food operations and cleanliness.