Critical violations are those food handling practices that, when not done properly, are most likely to lead to foodborne illnesses. These food handling practices include:
Controlling temperature, such as cooking meats to the right temperature to kill foodborne 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.
Critical violations items found during an inspection must be corrected immediately. Examples would be re-heating food to 165° F, putting it into the refrigerator, or discarding it. The following are considered critical violations: