Top 10 Critical Violations
Code
Title
Count
4.4.82*
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning*
2443
4.3.59*
Cold Holding*
1248
4.4.76*
Manual and Mechanical Warewashing Equipment-Chemical Sanitization, Temperature, pH, Concentration and Hardness*
994
4.2.18**
Eating, Drinking, or Using Tobacco**
964
4.5.26**
Using a Handwashing Sink.**
944
4.6.25**
Hand Drying Provision**
831
4.1.4 (i)
Food Safety Manager Certification
691
4.7.2**
Working Containers-Common Name**
671
4.3.60**
Ready-to-Eat, Potentially hazardous food (time/temperature control for safety food) - Date Marking.**
631
4.4.59**
Sanitizing Solutions-Testing Devices**
580
Top 10 Non-Critical Violations
Code
Title
Count
4.6.40
Repairing-Physical Facilities
2366
4.4.63
Good Repair and Proper Adjustment
2177
4.4.85
Nonfood-Contact Surfaces-Cleaning
2017
4.6.41
Cleaning-Frequency and Restrictions
1849
4.4.61
Fixed Equipment-Spacing or Sealing
1438
4.5.30
System Maintained in Good Repair Non-critical
1312
4.3.31
In-Use Utensils - Between-Use Storage.
1191
4.3.24
Food Storage Containers - Identified with Common Name of Food.
1014
4.1.3
Food Handler Training
983
4.3.37
Food Storage.
912
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