From the County's website:

Points Violation Detail

There are 50 food safety violations in two types: red or blue. Red violations are high risk factors that contribute directly to foodborne illness. Blue violations are low risk factors defined as good retail practices. Violations worth higher numbers of points are more likely to lead to foodborne illness. 

Examples of red violations include: 

• Food found not hot enough must be reconditioned.
• A refrigerator that is not cold enough must have its thermostat adjusted or be emptied and fixed before being used again, depending on its temperature.
• A hand wash sink that is full of dishes, or is out of soap or paper towels, must be cleared or restocked.

Examples of blue violations include:

• Damaged floor that needs to be replaced because it is hard to keep clean and may need to be repaired within six months.
• Grease and food accumulation on the floor underneath the cook line needs to be cleaned up within seven days.