Division of Hotels and Restaurants
Food Service Establishments
In food service establishments, noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.
Examples of noncritical violations include poor maintenance of food- and nonfood-contact surfaces, improper operation of dishwashing facilities, improper storage and handling of clean equipment and utensils, and various dumpster violations including failure to keep the lid closed or the drain plug in place.
In lodging establishments, noncritical violations include building disrepair, housekeeping problems or improper processing of room rate notices.