7calendardays90daysServSafeTestkitUtensilsReducedOxygenPackagingnon-criticalStateSanitaryCodeMopsinkHighlysusceptiblepopulationsSmokingCevicheChemicalsanitization41FWarewashingHandwashApprovedwatersupplyPICAlcoholWipeFood to FoodContaminationMobileUnitsCrossConnectionProhibitedliveanimals15%largerShellfishtagsTunaKnifeChlorineApprovedmaterials2layersPasteurizedSanitizerSneezingHACCPCBOReadyto eatADAPestcontrol200ppmQuaternaryAmmoniaSickcomminutedmeatMechanicallyrefrigeratedbulkfoodPlumbingCodeOystersPremisesCriticalViolalationHeatsanitizationPushcartHotholdingPersonnellabeledChemicalStorageRestrictHandsinkIceDifferentcookingtemperaturesReadyto eat135FCompanionanimalCleanedevery 4hoursScoopstorageGoldSealFingerCotSufficientquantitiesof waterFever165FWash-rinse-sanitizePusClean tosight andtouchSufficientquantity ofhot WaterE.coliEquipment toFoodContaminationTwo buckethandwashingmethoddiscardChickenUnapprovedchemicalsFoodborneIllness$20,000CrossContaminationVacuumbreakerIcemakerThermometerRe-usecontainersHandHygieneShallowPansUtensilsTime asPublicHealthControlAirgappointof salecontaminationApprovedseweragesystemRecommendedfor use in foodareasAirbreakCorrosion-resistantSingleuseglovesCoolingPotablewatersystemunderpressureSalmonellaDiarrheaMedicationsWrittenProceduresmopshung todryPersonalitemsCuttingBoardRefrigeration100ppmChlorineToilet10 secondexposuretime24HoursDangerZoneDesignatedareaPracticesAccessiblehand sinksBack flowpreventiondevice135Fto 70FEquipmentConstructionestablishmentFoodpreparationareaNon-AbsorbentLeastpossibleHandContactCleanplateExclude4hoursDishmachineBandageMinimum1 gallonsanitizingsolutionTamperresistantbaitstationstorageParasiteDestructionPotablewaterShrimpChemicalsare notlabeledReheatingferalhogPotentiallyhazardousfoodsEmployeeDatemarkingFood SafetyCertificationadulterationRodentbaitColdholding7calendardays90daysServSafeTestkitUtensilsReducedOxygenPackagingnon-criticalStateSanitaryCodeMopsinkHighlysusceptiblepopulationsSmokingCevicheChemicalsanitization41FWarewashingHandwashApprovedwatersupplyPICAlcoholWipeFood to FoodContaminationMobileUnitsCrossConnectionProhibitedliveanimals15%largerShellfishtagsTunaKnifeChlorineApprovedmaterials2layersPasteurizedSanitizerSneezingHACCPCBOReadyto eatADAPestcontrol200ppmQuaternaryAmmoniaSickcomminutedmeatMechanicallyrefrigeratedbulkfoodPlumbingCodeOystersPremisesCriticalViolalationHeatsanitizationPushcartHotholdingPersonnellabeledChemicalStorageRestrictHandsinkIceDifferentcookingtemperaturesReadyto eat135FCompanionanimalCleanedevery 4hoursScoopstorageGoldSealFingerCotSufficientquantitiesof waterFever165FWash-rinse-sanitizePusClean tosight andtouchSufficientquantity ofhot WaterE.coliEquipment toFoodContaminationTwo buckethandwashingmethoddiscardChickenUnapprovedchemicalsFoodborneIllness$20,000CrossContaminationVacuumbreakerIcemakerThermometerRe-usecontainersHandHygieneShallowPansUtensilsTime asPublicHealthControlAirgappointof salecontaminationApprovedseweragesystemRecommendedfor use in foodareasAirbreakCorrosion-resistantSingleuseglovesCoolingPotablewatersystemunderpressureSalmonellaDiarrheaMedicationsWrittenProceduresmopshung todryPersonalitemsCuttingBoardRefrigeration100ppmChlorineToilet10 secondexposuretime24HoursDangerZoneDesignatedareaPracticesAccessiblehand sinksBack flowpreventiondevice135Fto 70FEquipmentConstructionestablishmentFoodpreparationareaNon-AbsorbentLeastpossibleHandContactCleanplateExclude4hoursDishmachineBandageMinimum1 gallonsanitizingsolutionTamperresistantbaitstationstorageParasiteDestructionPotablewaterShrimpChemicalsare notlabeledReheatingferalhogPotentiallyhazardousfoodsEmployeeDatemarkingFood SafetyCertificationadulterationRodentbaitColdholding

Critical Violation Bingo - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


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  1. 7 calendar days
  2. 90 days
  3. Serv Safe
  4. Test kit
  5. Utensils
  6. Reduced Oxygen Packaging
  7. non-critical
  8. State Sanitary Code
  9. Mop sink
  10. Highly susceptible populations
  11. Smoking
  12. Ceviche
  13. Chemical sanitization
  14. 41F
  15. Ware washing
  16. Hand wash
  17. Approved water supply
  18. PIC
  19. Alcohol Wipe
  20. Food to Food Contamination
  21. Mobile Units
  22. Cross Connection
  23. Prohibited live animals
  24. 15% larger
  25. Shellfish tags
  26. Tuna
  27. Knife
  28. Chlorine
  29. Approved materials
  30. 2 layers
  31. Pasteurized
  32. Sanitizer
  33. Sneezing
  34. HACCP
  35. CBO
  36. Ready to eat
  37. ADA
  38. Pest control
  39. 200ppm Quaternary Ammonia
  40. Sick
  41. comminuted meat
  42. Mechanically refrigerated
  43. bulk food
  44. Plumbing Code
  45. Oysters
  46. Premises
  47. Critical Violalation
  48. Heat sanitization
  49. Push cart
  50. Hot holding
  51. Personnel
  52. labeled
  53. Chemical Storage
  54. Restrict
  55. Hand sink
  56. Ice
  57. Different cooking temperatures
  58. Ready to eat
  59. 135F
  60. Companion animal
  61. Cleaned every 4 hours
  62. Scoop storage
  63. Gold Seal
  64. Finger Cot
  65. Sufficient quantities of water
  66. Fever
  67. 165F
  68. Wash-rinse-sanitize
  69. Pus
  70. Clean to sight and touch
  71. Sufficient quantity of hot Water
  72. E.coli
  73. Equipment to Food Contamination
  74. Two bucket hand washing method
  75. discard
  76. Chicken
  77. Unapproved chemicals
  78. Foodborne Illness
  79. $20,000
  80. Cross Contamination
  81. Vacuum breaker
  82. Ice maker
  83. Thermometer
  84. Re-use containers
  85. Hand Hygiene
  86. Shallow Pans
  87. Utensils
  88. Time as Public Health Control
  89. Air gap
  90. point of sale
  91. contamination
  92. Approved sewerage system
  93. Recommended for use in food areas
  94. Air break
  95. Corrosion-resistant
  96. Single use gloves
  97. Cooling
  98. Potable water system under pressure
  99. Salmonella
  100. Diarrhea
  101. Medications
  102. Written Procedures
  103. mops hung to dry
  104. Personal items
  105. Cutting Board
  106. Refrigeration
  107. 100ppm Chlorine
  108. Toilet
  109. 10 second exposure time
  110. 24 Hours
  111. Danger Zone
  112. Designated area
  113. Practices
  114. Accessible hand sinks
  115. Back flow prevention device
  116. 135F to 70F
  117. Equipment Construction
  118. establishment
  119. Food preparation area
  120. Non-Absorbent
  121. Least possible Hand Contact
  122. Clean plate
  123. Exclude
  124. 4 hours
  125. Dish machine
  126. Bandage
  127. Minimum 1 gallon sanitizing solution
  128. Tamper resistant bait station
  129. storage
  130. Parasite Destruction
  131. Potable water
  132. Shrimp
  133. Chemicals are not labeled
  134. Reheating
  135. feral hog
  136. Potentially hazardous foods
  137. Employee
  138. Date marking
  139. Food Safety Certification
  140. adulteration
  141. Rodent bait
  142. Cold holding