Critical Violation - a violation that contributes to food contamination, illness, or an environmental hazard.( examples:  employee not wearing gloves, dirty meat slicer, food cooked at improper temperature, buffet bar not holding food at proper temperature, pop dispenser dirty, etc.)

Non Critical Violations - violations that are not threatening to your health such as maintenance issues. ( examples, floors and ceilings in poor condition, dumpster lids not closed, light bulbs burnt out, etc)
 

NOTE: In general, smaller establishments, such as taverns and clubs with little or no food preparation, will have fewer critical violations than larger establishments with a great deal of food preparation, as there are fewer chances for violations with smaller establishments.