On May 1, 2005 the Deseret News printed an article that cited the most commonly identified critical violations found in food establishments throughout Salt Lake County.

In January 2006, The Bureau of Food Protection completed a second analysis. The most commonly cited violations are listed below:

  1. Food Contact Surfaces Clean to Sight & Touch
  2. Hot and Cold Holding
  3. Separation, Packaging, Segregation of Raw Animal Foods
  4. Storage, Separation of Toxics/Chemicals
  5. Eating, Drinking or Using Tobacco
  6. Contamination by Employee Hands
  7. When to Wash Hands
  8. Chemical Sanitization

Brochures have been developed for each of these eight commonly cited critical violations. An additional brochure discusses “Cooling Potentially Hazardous Foods”. These brochures are part of a goal to reduce critical violations in food establishments and have been developed to aid you in correcting critical violations in your establishment.