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Area of Concern % Employee cleanliness & hygiene (other than hands) 79 Rodents/Insects 63 Improper use of wiping cloths 57 Presence of ill restaurant employees 56 Bare hand contact with raw food 55 Restroom cleanliness 49 Cleanliness of linens & utensils 42 Proper garbage handling & disposal 23 Use of potable water for ice 21 Improper labeling of ingredients in the kitchen 17 Limited eating/drinking/tasting/tobacco by staff 14 Other 12 , 1! ! ! ;! ! 5 CDC Top 5 Critical Violations Handwashing Employee Hygiene CSPI/Consumer 5 Ill Employees Present 0% Proper use of wiping cloths Non-Critical Violations Improper use of wiping cloths 11% Handwashing 16% Barehand Contact with Food 4% Improper Holding Temp 22% Rodents/ Insects 13% Employee Hygiene 6% Unsafe Food Sources 1% Improper Cooking Time/Temp 1% Unclean Food Surfaces 26% 6 3 4! ! ! <(" #( = 9 F * % * & @ :# A *& B ! $ "# * % * 8 ; % *& #' *& * 9 % D * ! % F 166 * 8 % 6 66= * 8 + % . 7 * % F $ @ # * % ? :# * % * 2 #' ; % *& ' * % (1 @ :# 662 * #' % ; 66 - ) % @ # @ D @ # 7 # de h 0 Wa go Ba l tim or e sh in g t on ,D Mi C nn ea po li s Co De nv lo r er ad oS pr i ng s Bo s to n La sV eg as Se att le Po r tla Sa nd nF ra n c is Ka co ns as C it y Tu cs on St. Lo u is Ne w Yo rk Mi lw au ke e Au s ti n At la n ta ic a 6 Ch ia u rg lph ts b i la Pit Ph Food Establishm ents per Inspector 3 < - !! "4! ! 6 %98$ 9 $ 9 % * ! 8 C F % # 660 / , = 26 ; 5 - 9 D ! 500 400 300 200 100 0 1 %98- " - % . %98- 7 +6 +6 % !!! $ # 6 " ;, A ' %98- 2( B) G ) # # - 6 ' # / 0 / " %&% 2 " %98- %98- $ 2 662 * +6 % " $ %982 1 7 * % % # %98- $ 662 9 D + # %98- * A 9 % ? ) * - %98- = ? B # ; " ) " %&%A ' %&% 2( B) " $ $ *3- $ %98- 9 & *3- $ # $ # - # %98! * " %98- 6 D 9 % $ / *3$ +6 $ $ 2 & 3 %98- * 6 + * #(5 #! ";! ! City (reports provided) Austin (30) Boston (30) Milwaukee (20) Colorado Springs (30) Kansas City (30) Pittsburgh (30) Denver (30) Las Vegas (25) Washington, DC (25) New York (30) Atlanta (20) Portland (27) Baltimore (14) Minneapolis (29) Chicago (30) St. Louis (27) Seattle (30) Philadelphia (23) San Francisco (30) Tucson (29) Actual Violations CDC 5 CSPI 5 (Critical) CSPI 5 (Noncritical) Total Violations 46 31 23 32 26 28 23 21 19 17 13 20 7 15 21 15 13 4 9 7 10 24 4 5 11 6 10 2 5 15 3 3 7 5 1 2 2 9 2 6 2 8 0 9 4 6 2 7 3 0 3 2 0 11 0 0 1 3 4 1 58 63 27 46 41 40 35 30 27 32 19 25 14 31 22 17 16 16 15 14 10 Weighted Average per Report Provided 5.3 5.0 3.9 3.8 3.5 3.4 3.1 3.0 2.7 2.7 2.6 2.5 2.5 2.3 2.2 1.7 1.5 1.4 1.2 1.2 ! !& & ! !" " ! # $ % / 0 & & # 1 & ' ( ) * & ! ! 2 3 & + 4 , - # " & & & # ! 6 ! % " " 5 " ( . !" ! +, " " % 2 # $ # ! " 3 4 %&'& $,$ - . /0 $"+ - . /0 1# # ! $ % # & " " ! # # ( ( ) ' * ! & # $ # + ( ' ( ) * . /0 # #1 . 3 " " # !& " " 5 & " !" 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nspection Term Actual Meaning Approved Sources Food must come from a facility licensed by the responsible regulatory agency Conditions I, II, III, IV, V Describes the severity of the violation Plumbing connections between pipes carrying clean water and pipes carrying contaminated water. Cross Connection in Water Supply System HACCP Plan PHF PHP PIC Reduced Oxygen Packaging (ROP) RTE foods Shellstock tags Hazard Analysis and Critical Control Points; used to identify potential food safety hazards and delineate actions taken to reduce such hazards Potentially Hazardous Food Potentially Hazardous Product Person in Charge Extends food shelf-life by preventing growth of certain organisms Ready-to-Eat foods Identifies the origin of shellfish 34 (; !! ; ) 9 $ 9 $ I $ 9 * % 9 $ 9 ## ) • ? 66 ! • ? ! • D! • - ! • %# #! • % *& %* 8 * % 35 ( F**")5 ! 6 7 " 88&661 - +49* & %* 9 F8- .-C7&!, E79!: E&<778@! CE7&78@ -%8 3* -)9#C%? 79 5 25=5!05A2B)2=1#=5 249&@ @9%&% 8A%&%B 1-C7&2=5 0%98-/%7: G GG3 G G =*&F* 8:7/8* %8 * 8& 88 0A66.B 5- 649* & %* 9 F8- :E ?,% 7,3/* /@,- 9 * &8985 660!06A0B)02#01 9'? (; 7552=1 +*&F* 8:7/8* %8 * 8& 88 0A66.B 14 %98-/%7: 2- 1- 0*&F* 8:7/8* %8 * 8& 88 0A66.B =7,II8899""?37%II889I 7066= J)GGGK""L 5*&F* 8:7/8* %8 * 8& 88 0A66.B 68/II8%9%,?% 785 ;E66=J)GG ##G66=G6GG####### #GL %98-* ) & E66= 9726 # %&%2 - +49* & 5 8-7 E66= )GG GMG N #62 .& EI? &%* 8766=3166%* 85= ' (1+'(0' ( 6'( 2$# 9:2 %98- )GGGGKG 149* & %* 9 F8- 087? ,,@I ,&%<8- * 9?9"& 2661!1=A6B).#+6 36 =-C7&!, E79!: E&<778@! CE7&78@ -%8 3* -)9#C%? 79 5 25=5!05A2B)2=1#=5 5%3% %98 -% E0660 +6-% . <= 6%&660 +%98- $ +I%&8@> ?& 88 ) 5 E66= ++E:O I8%9@: % - 662A6B)50# 6 +.- +2- +1I%&8@> ?& 88 ) 5 E66= +0- +=- +5E:O I8%9@: % - 662A6B)50# 6 .6- '%; .%3% %98 -% E0660 .- .+- ..- .2- 37