The CDC Risk Factor or Food Code Intervention violations marked most often in a six-month period are listed below with the most marked item listed first along with the percentage of total inspections.
1. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized – 23.1%
2. Handwash Facilities Adequate/ Convenient; Accessible with Soap & Towels – 12.4%
3. Cold hold (41°F)/Time as Control – 11.9%
4. Demonstration of Knowledge; Manager Certification – 11.6%
5. Toxic Items Properly Used/Stored/Labeled – 10.8%
6. Consumer Advisories (Raw Shellfish, Raw/Undercooked Animal Foods Warning); Date Marking – 10.2%
7. Food Protected during Storage, Display, Transportation, Service – 9.7%
8. Evidence of Rodent/Insect Contamination; Other Animals; Outer Openings – 7.3%
9. Manual/Mechanical Warewashing and Sanitizing at correct ppm/temperature – 6.6%
10. Hot hold (135°F); Time as Control – 4.8%