Types of Violations Prior to 2019
Food safety issues noted during an inspection were categorized as either Critical or Non-Critical.

Critical:
Violations that are more likely than others to contribute to food contamination or illness
Non-Critical:
Food safety practices or facility issues that can contribute to foodborne illness

Types of Violations Beginning in 2019
Food safety issues noted during an inspection are categorized as either Foodborne Illness Risk Factors / Public Health Interventions or Good Retail Practices.

Foodborne Illness Risk Factors / Public Health Interventions:
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Good Retail Practices:
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals & physical objects into foods.

The central goal of providing inspection reports to the public is to educate and promote public awareness concerning food safety practices within Jefferson County food service establishments. Safe food preparation and handling practices are crucial to preventing foodborne illness in Jefferson County.