Show Ranking Top 10

Top 10 Critical Violations

Code	Title	Count
4.4.82*	Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*	2735
4.3.59*	Cold Holding*	1396
4.2.18**	Eating, Drinking, or Using Tobacco**	1162
4.5.26**	Using a Handwashing Sink.**	1007
4.4.76*	Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*	969
4.6.25**	Hand Drying Provision**	846
4.3.60**	Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**	836
4.7.2**	Working Containers-Common Name**	797
4.4.59**	Sanitizing Solutions-Testing Devices**	750
4.1.4 (i)	Food Safety Manager Certification	620

Top 10 Non-Critical Violations

Code	Title	Count
4.6.40	Repairing-Physical Facilities	2454
4.4.85	Nonfood-Contact Surfaces-Cleaning	2385
4.6.41	Cleaning-Frequency and Restrictions	2254
4.4.63	Good Repair and Proper Adjustment	2081
4.5.30	System Maintained in Good Repair Non-critical	1486
4.4.61	Fixed Equipment-Spacing or Sealing	1415
4.3.31	In-Use Utensils - Between-Use Storage.	1265
4.4.11	Nonfood-Contact Surfaces	1264
4.3.24	Food Storage Containers - Identified with Common Name of Food.	1190
4.6.43	Cleaning Ventilation Systems-Nuisance and Discharge Prohibition	1025