What types of violations are usually found in a food establishment?
• Critical risk violations are the primary focus of the City of Milwaukee Health Department inspection system. The U.S. Centers for Disease Control has identified critical risk violations as leading contributors to foodborne illness. Examples of critical risk violations include lack of, or improper hand washing; cross contamination of cooked, ready-to-eat foods with raw food, unwashed or dirty surfaces; inadequate cooking, holding, reheating and cooling temperatures. • Non-critical risk violations may not cause a foodborne illness but may affect the overall sanitation within a food establishment and if left uncorrected, if out of control, may result in conditions which would constitute a threat to the public health.
