· Critical Violations: Violations of the Ohio Uniform Food Safety Code, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination, illness, or environmental degradation. Examples of critical violations include poor temperature control of food such as improper cooking, cooling, refrigeration or reheating temperatures, or hand washing or pest infestations. Such problems can create environments that cause bacteria to grow and thrive, which put the consumer at risk for food-borne illness.

· Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if left uncorrected, could impede the operation of the restaurant and lead to critical violations. The likelihood of food-borne illness in these cases is very low. Examples of non-critical violations include a lack of facility cleanliness and maintenance or improper cleaning of non-food contact equipment and utensils.