When inspectors observe a violation of the food code, it is recorded on the form. There are two categories of violations, based on the risk for foodborne illness.
High risk (red) violations include items that may directly contribute to foodborne illness. Examples of high risk violations include:
Most red high risk violations must be corrected before the inspector leaves the establishment.
Low risk (blue) violations include items related to facility and equipment maintenance and sanitation. These items must be corrected but are less likely to cause illness. The deadlines to fix the violations are included on the inspection report.