| Violation | Description |
| Risk Factor #1 | Certification by accredited program, compliance with Code, or correct responses |
| Risk Factor #2 | Management awareness; policy present |
| Risk Factor #3 | Proper use of reporting, restriction and exclusion |
| Risk Factor #4 | Proper eating, tasting, drinking or tobacco use |
| Risk Factor #5 | No discharge from eyes, nose and mouth |
| Risk Factor #6 | Hands clean and properly washed |
| Risk Factor #7 | No bare hand contact with RTE foods or approved alternate method properly followed |
| Risk Factor #8 | Adequate handwashing facilities supplied and accessible |
| Risk Factor #9 | Food obtained from approved source |
| Risk Factor #10 | Food received at proper temperature |
| Risk Factor #11 | Food in good condition, safe and unadulterated |
| Risk Factor #12 | Required records available: shellstock tags, parasite destruction |
| Risk Factor #13 | Food separated and protected |
| Risk Factor #14 | Food-contact surfaces: cleaned and sanitized |
| Risk Factor #15 | Proper disposition of returned, previously served, reconditioned and unsafe food |
| Risk Factor #16 | Porper cooking time and temperature |
| Risk Factor #17 | Proper reheating procedures for hot holding |
| Risk Factor #18 | Proper cooling time and temperature |
| Risk Factor #19 | Proper hot holding temperatures |
| Risk Factor #20 | Proper cold holding temperatures |
| Risk Factor #21 | Proper date marking and disposition |
| Risk Factor #22 | Time as a public health control: procedures and record |
| Risk Factor #23 | Consumer advisory provided for raw or undercooked foods |
| Risk Factor #24 | Pasteurized foods used; prohibited foods not offered |
| Risk Factor #25 | Food additives: approved and properly used |
| Risk Factor #26 | Toxic substances properly identified, stored and used |
| Risk Factor #27 | Compliance with variance, specialized process and HACCP plan |
| Risk Factor; Mobile Food | Risk Factors associated with Mobile Food |
| Good Retail Practice #28 | Pateurized eggs used where required |
| Good Retail Practice #29 | Water and ice from approved source |
| Good Retail Practice #30 | Variance obtained for specialized processing methods |
| Good Retail Practice #31 | Proper cooling methods used; adequate equipment for temperature control |
| Good Retail Practice #32 | Plant food properly cooked for hot holding |
| Good Retail Practice #33 | Approved thawing methods used |
| Good Retail Practice #34 | Thermometers provided and accurate |
| Good Retail Practice #35 | Food properly labeled; original container |
| Good Retail Practice #36 | Insects, rodents and animals not present; no unauthorized persons |
| Good Retail Practice #37 | Contamination prevented during food preparation, storage and display |
| Good Retail Practice #38 | Personal cleanliness |
| Good Retail Practice #39 | Wiping cloths: properly used and stored |
| Good Retail Practice #40 | Washing fruits and vegetables |
| Good Retail Practice #41 | In-use utensils: properly stored |
| Good Retail Practice #42 | Utensils, equipment and linens: proper stored, dried and handled |
| Good Retail Practice #43 | Single-use and single-service articles: properly stored and used |
| Good Retail Practice #44 | Gloves used properly |
| Good Retail Practice #45 | Food and non-food contact surfaces cleanable, properly designed, constructed and used |
| Good Retail Practice #46 | Warewashing facilities: installed, maintained and used; test strips |
| Good Retail Practice #47 | Non-food contact surfaces clean |
| Good Retail Practice #48 | Hot and cold water available; adequate pressure |
| Good Retail Practice #49 | Plumbing installed; proper backflow devices |
| Good Retail Practice #50 | Sewage and waste water properly disposed |
| Good Retail Practice #51 | Tolet facilities: properly constructed, supplied and cleaned |
| Good Retail Practice #52 | Garbage and refuse properly disposed; facilities maintained |
| Good Retail Practice #53 | Physical facilities installed, maintained and clean |
| Good Retail Practice #54 | Adwquate ventilation and lighting; designated areas used |
| Good Retail Practice; Mobile Food | Good retail practices associated with Mobile Food |
