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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

Main Article

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.

Main Article

Page created: February 09, 2011
Page updated: February 09, 2011
Page reviewed: February 09, 2011
The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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