Critical restaurant inspection violations are those that are most likely to lead to food-borne illness and must be corrected within 10 business days:
• Controlling temperature, such as cooking meats to the right temperature to kill foodborne disease germs.
• Keeping food hot enough until it is served.
• Keeping food cold enough until it is served.
• Cooling food properly.
• Washing hands.
• Using utensils instead of bare hands on “ready to eat” food.
• Storing and serving food properly.
Noncritical violations are primarily maintenance and sanitation issues that are not likely to be the cause of a foodborne illness. These problems must be fixed within 90 days.
Oklahoma City-County Health Department