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Volume 10, Number 4—April 2004

Research

Restaurant Inspection Scores and Foodborne Disease

Timothy F. Jones*Comments to Author , Boris I. Pavlin†, Bonnie J. LaFleur†, L. Amanda Ingram*, and William Schaffner†
Author affiliations: *Tennessee Department of Health, Nashville, Tennessee, USA; †Vanderbilt University School of Medicine, Nashville, Tennessee, USA

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Table

Number of times each of the 15 most common violations were cited on routine restaurant inspections statewide, 1993–2000

Violation Frequency
Nonfood contact surfaces of equipment and utensils clean
142,924
Floors constructed, drained, clean, good repair, covering, installation, dustless cleaning methods
142,812
Walls, ceilings, attached equipment, constructed, good repair, clean surfaces, dustless cleaning methods
136,178
Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents
127,156
Non-food contact surfaces designed, constructed, maintained, installed, located
111,813
Food protection during storage, preparation, display, service, transportation
101,126
Food (ice) contact surfaces designed, constructed, maintained, installed
96,657
Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stored
91,422
Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand-cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles
88,140
Single-service articles, storage, dispensing
81,562
Containers or receptacles, covered, adequate number, insect and rodent proof, frequency, clean
78,143
Lighting provided as required, fixtures shielded
71,453
Toxics items properly stored, labeled, useda
70,995
Thermometers provided and conspicuous
69,595
Food protection during storage, preparation, display, service, transportation 69,059

a“Critical” item.

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