Red "Critical" Violations relate directly to factors that could lead to food-borne illness and must be corrected at the time of inspection.  These violations generally involve the food source and condition, food cooking and storage temperatures, sanitary practices of food workers, water and sewage, pest control and the use of toxic materials.
(Information below is as shown on Food Service Establishment Inspection Report DOH-192)

Part 1 - Critical Items

*1. Foods adulterated or received from unapproved sources 14-1.10, 1.31, 1.33, 1.34, 1.120, 1.121, 1.122**

A. Unpasteurized milk and milk products used.
*B. Water/Ice: unsafe, unapproved sources, cross connections.
C. Home canned goods, or canned goods from unapproved processor found on premises.
D. Canned goods found in poor condition (leakers, severe dents, rusty, swollen cans).
E. Meat and meat products not from approved plants.
F. Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
G. Cracked/Dirty fresh eggs, liquid or frozen and powdered eggs not pasteurized.
H. Food from unapproved source, spoiled, adulterated on premises.

2. Foods not protected from contamination, temperatures not measured 14-1.10, 1.31, 1.40, 1.41, 1.43, 1.71, 1.85, 1.110

A. Prepared food products, contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination.
B. Food workers prepare raw and cooked or ready to eat food products without thorough hand washing and sanitary glove changing in between.
C. Cooked or prepared foods are subjected to cross-contamination from raw foods.
*D. Unwrapped/Potentially hazardous foods are reserved.
E. Accurate thermometer not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

3. Foods not protected from contamination by workers 14-1.10, 1.70, 1.71, 1.72, 1.80

*A. Food workers prepare foods when ill with a disease transmissible by foods such as: diarrhea ("stomach flu"), hepatitis, acute respiratory infections, vomiting or have infected cuts or burns on their hands.
B. Food workers do not wash hands thoroughly (generate lather) after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
C. Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods.

4. Foods not protected from contamination by other sources 14-1.10, 1.31, 1.40, 1.60, 1.90, 1.91, 1.92, 1.100

*A. Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
B. Acid foods are stored in containers or pipes that consist of toxic metals (antimony, cadmium, copper, zinc, lead).
C.* Foods or food area public area contaminated by sewage or drippage from waste lines.

*5. Improper cooling and refrigerated storage of potentially hazardous foods 14-1.10, 1.35, 1.40, 1.44

A. Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
B. Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120°F to 70°F for less within two hours and 70°F for 45°F within four hours. (potentially hazardous foods that are cooling may be uncovered during the cooling period).
C. Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures. (room temperature storage).
D. Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and are not prechilled to 45°F or less as recommended before they are stored on buffet lines.
E. Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.

6. Improper hot holding of potentially hazardous foods 14-1.10, 1.40, 1.45

*A. Potentially hazardous foods are not kept at or above 140°F during hot holding.
B. Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F

7. Inadequate cooking and reheating of potentially hazardous foods 14-1.82, 1.83, 1.86

A. All poultry, poultry stuffing, stuffed meats and stuffings containing meats are not heated to 165°F or above.
B. All pork or any foods containing pork are not heated to 150°F or above.
C. All shell eggs or foods containing shell eggs are not heated to 145°F or above except by consumer request.
D. All ground meat and foods containing ground meat are not heated to 158°F or above except by consumer request.
E. Other potentially hazardous foods requiring cooking are not heated to 140°F or above.  (Exception: rare roast beef or rare beef from solid cuts may be served at 130°F or above).
F. Precooked, refrigerated, potentially hazardous foods are not reheated to 165°F or above within two hours.
G. Commercially processed, precooked potentially hazardous foods are not heated to 140°F or above within two hours.
H. Whole frozen poultry or poultry breasts, other than a single portion, are being cooked frozen or partially thawed.