- Critical Violations: Violations of the Ohio’s Food Safety Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include poor temperature control of food, improper cooking, cooling, refrigeration or reheating temperatures. Such problems can create environments that cause germs to grow and thrive, which puts the consumer at risk for food-borne illness.
- Non-Critical Violations: Violations not directly related to the cause of food-borne illness, however if uncorrected, could affect the operation of the foodservice and lead to critical violations. Examples include a lack of facility cleanliness and maintenance or improper cleaning of equipment and utensils.