Every violation on the Food Establishment Inspection Report is color coded as red or blue and has a numerical value based on the level of risk the violation poses. RED violations are interventions and risk factor controls that are closely associated with the spread of foodborne illnesses. BLUE violations are associated with good retail practices.
Violations observed during the inspection are documented, and detailed conversation is had between the Food Safety Inspector and the Person in Charge. Most violations must be corrected during the inspection.
Blue violations on the Food Establishment Inspection Report reflect conditions that have a low risk of transmitting foodborne illness or injury, such as failure to ensure:
- Utensils and equipment are properly constructed and cleaned
- Foods are properly labeled
- Adequate ventilation and lighting is provided
- Proper hygienic practices are followed
Each blue violation ranges from 2 to 5 points based on its risk of causing foodborne illness and are numbers 28-50 on the Food Establishment Inspection Report. Blue violations should be corrected immediately when possible.
Blue violations can result in follow-up inspections or closure!
If an establishment receives consecutive Blue violations for the same item
three times in a row, the facility will receive a follow-up inspection and will be charged an additional fee.
If an establishment receives a total of 100 points or more of combined red and blue points, they may be subject to close.