A restaurant may have a few violations and still be in compliance, or it may have only one violation and be out of compliance.
Violations are broken into two categories:
Foodborne Illness Risk Factors: These are the types of violations that can make someone ill if they are not corrected. Factors such as good worker hygiene, correct holding and storing temperatures for foods and making sure the food comes from approved sources are all critical for ensuring public health. If one of these violations is found, it must be corrected immediately or it will put the entire inspection out of compliance. The violation will still show up on the report if it is corrected immediately, but the restaurant will be considered in compliance. On the report, these violations are listed in red.
Good Retail Practices: These violations are also important for protecting public health, but have less potential to cause a significant foodborne illness. If a restaurant has one or two of these violations, they should be corrected immediately or a follow-up inspection will be required. It may or may not put the restaurant out of compliance, depending on the severity and the circumstances of the violation.
