Show Ranking Top 10

Top 10 Critical Violations

Code	Title	Count
4.4.82*	Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*	2806
4.3.59*	Cold Holding*	1427
4.2.18**	Eating, Drinking, or Using Tobacco**	1191
4.5.26**	Using a Handwashing Sink.**	1023
4.4.76*	Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*	1004
4.6.25**	Hand Drying Provision**	858
4.3.60**	Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**	853
4.7.2**	Working Containers-Common Name**	824
4.4.59**	Sanitizing Solutions-Testing Devices**	760
4.1.4 (i)	Food Safety Manager Certification	640

Top 10 Non-Critical Violations

Code	Title	Count
4.6.40	Repairing-Physical Facilities	2511
4.4.85	Nonfood-Contact Surfaces-Cleaning	2461
4.6.41	Cleaning-Frequency and Restrictions	2323
4.4.63	Good Repair and Proper Adjustment	2113
4.5.30	System Maintained in Good Repair Non-critical	1516
4.4.61	Fixed Equipment-Spacing or Sealing	1435
4.3.31	In-Use Utensils - Between-Use Storage.	1301
4.4.11	Nonfood-Contact Surfaces	1291
4.3.24	Food Storage Containers - Identified with Common Name of Food.	1226
4.6.43	Cleaning Ventilation Systems-Nuisance and Discharge Prohibition	1041