Restaurant inspections By violation
Select violation
- V10: Critical: Regarding sewage and waste disposal
- V11: Critical: Regarding toilet facilities
- V12: Critical: Regarding employee hand washing facilities
- V13: Critical: Regarding vermin/insect infestations
- V14: Critical: Regarding Serious violations that remain uncorrected on reinspection
- V15: Serious: Regarding re-serving food that has already been served
- V16: Serious: Regarding food protection
- V17: Serious: Regarding thawing of frozen food
- V18: Serious: Regarding control of vermin/insects
- V19: Serious: Regarding garbage storage
- V1: Critical: Regarding safe food sources
- V20: Serious: Regarding covering of garbage containers
- V21: Serious: Regarding presence of a food service manager
- V22: Serious: Regarding dishwashing machines
- V23: Serious: Regarding dish preparation before washing
- V24: Serious: Regarding plumbing of dishwashing machines
- V25: Serious: Regarding poisonous and toxic materials
- V26: Serious: Regarding availability of toilet facilities for patrons
- V27: Serious: Regarding state of toilet facilities for patrons
- V28: Serious: Regarding visibility of the Food Inspection Report Summary
- V29: Serious: Regarding Minor violations that remain uncorrected on reinspection
- V2: Critical: Regarding hot or cold storage facilities
- V30: Minor: Regarding labeling containers and notifying of raw and undercooked animal products
- V31: Minor: Regarding containers, utensils and straws
- V32: Minor: Regarding state of equipment and utensils
- V33: Minor: Regarding cleanliness and sanitization
- V34: Minor: Regarding floors
- V35: Minor: Regarding walls and ceilings
- V36: Minor: Regarding lighting
- V37: Minor: Regarding ventilation and living/sleeping quarters
- V38: Minor: Regarding airflow and plumbing
- V39: Minor: Regarding storage of soiled linens, coats and aprons
- V3: Critical: Regarding temperature of hot and cold food
- V40: Minor: Regarding metal stem thermometers
- V41: Minor: Regarding cleanliness of establishment
- V42: Minor: Regarding ice dispensing and employee garments
- V43: Minor: Regarding ice dispensers and related utensils
- V44: Minor: Regarding unnecessary persons in food preparation and washing areas
- V4: Critical: Regarding protection of food and equipment from contamination
- V5: Critical: Regarding diseased persons working near food
- V6: Critical: Regarding employees washing hands and staying hygienic
- V70: Minor: Regarding smoking in prohibited places
- V7: Critical: Regarding tableware being washed with adequately hot water
- V8: Critical: Regarding equipment being sanitized adequately
- V9: Critical: Regarding hot/cold water connections
