58 KiB
58 KiB
| 1 | ID | SiteID | Year | Contributing Factor | Lack of training of employees on specific processes | Lack of oversight of employees/ enforcement of policies | High turnover of employees or management | Low/insufficient staffing | Lack of a food safety culture/ attitude towards food safety | Language barrier between management and employees | Insufficient capacity of equipment (not enough equipment for the processes) | Equipment is improperly used | Lack of preventative maintenance on equipment | Improperly sized or installed equipment for the facility | Poor facility layout | Lack of reinvestment in the restaurant | Lack of sick leave or other financial incentives to adhere to good practices | Lack of needed supplies for the operation of the restaurant | Insufficient process to mitigate the hazard | Employees or managers are not following the facility’s process | Food not treated as time and temperature control for safety | Other |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2 | 10574 | 73 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 3 | 10574 | 73 | 2017 | Improper/slow cooling | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 4 | 11689 | 10 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 5 | 14070 | 10 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 6 | 14765 | 10 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 7 | 553 | 10 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 8 | 13873 | 10 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 9 | 14067 | 10 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 10 | 12761 | 10 | 2017 | Storage in contaminated environment | 1 | 1 | ||||||||||||||||
| 11 | 14760 | 10 | 2018 | Other source of contamination | 1 | |||||||||||||||||
| 12 | 13859 | 10 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 13 | 12762 | 10 | 2017 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 14 | 10562 | 10 | 2017 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 15 | 13785 | 10 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | ||||||||||||||||
| 16 | 10562 | 10 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 17 | 12761 | 10 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 18 | 12762 | 10 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 19 | 10562 | 10 | 2017 | Improper hot holding due to improper procedure or protocol | 1 | |||||||||||||||||
| 20 | 13859 | 10 | 2018 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 21 | 13866 | 10 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 22 | 10562 | 10 | 2017 | Insufficient time and/or temperature during reheating | 1 | |||||||||||||||||
| 23 | 14216 | 10 | 2018 | Other process failures that permit the pathogen to survive | 1 | 1 | ||||||||||||||||
| 24 | 14215 | 10 | 2018 | Other process failures that permit the pathogen to survive | 1 | 1 | 1 | 1 | ||||||||||||||
| 25 | 539 | 10 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 26 | 559 | 10 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 27 | 598 | 10 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 28 | 537 | 10 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 29 | 483 | 66 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 30 | 504 | 66 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 31 | 558 | 66 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 32 | 558 | 66 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 33 | 558 | 66 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 34 | 9540 | 66 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 35 | 10571 | 66 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 36 | 10575 | 66 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 37 | 13996 | 66 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 38 | 14819 | 66 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 39 | 13843 | 66 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 40 | 14820 | 66 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 41 | 558 | 66 | 2019 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 42 | 8534 | 66 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 43 | 13840 | 66 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 44 | 13864 | 66 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 45 | 13867 | 66 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 46 | 13883 | 66 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 47 | 13971 | 66 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 48 | 14159 | 66 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 49 | 10588 | 66 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | 1 | ||||||||||||||
| 50 | 13905 | 66 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 51 | 14818 | 66 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 52 | 13840 | 66 | 2017 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | ||||||||||||||
| 53 | 13905 | 66 | 2017 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | ||||||||||||||||
| 54 | 13905 | 66 | 2017 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 55 | 14208 | 66 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 56 | 14821 | 66 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 57 | 10588 | 66 | 2017 | Improper/slow cooling | 1 | |||||||||||||||||
| 58 | 13905 | 66 | 2017 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 59 | 560 | 66 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 60 | 602 | 66 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 61 | 12735 | 80 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 62 | 12700 | 80 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 63 | 12735 | 80 | 2017 | Storage in contaminated environment | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 64 | 12700 | 80 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 65 | 12700 | 80 | 2017 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 66 | 12700 | 80 | 2017 | Improper/slow cooling | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 67 | 14569 | 67 | 2018 | Improper/slow cooling | 1 | |||||||||||||||||
| 68 | 629 | 84 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 69 | 629 | 84 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 70 | 14129 | 84 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 71 | 14531 | 84 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 72 | 14517 | 84 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 73 | 14549 | 84 | 2018 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 74 | 13991 | 84 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 75 | 13991 | 84 | 2018 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 76 | 14530 | 84 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 77 | 14530 | 84 | 2018 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 78 | 13991 | 84 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | |||||||||||||||
| 79 | 580 | 84 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | |||||||||||||||
| 80 | 255 | 69 | 2019 | Storage in contaminated environment | 1 | 1 | ||||||||||||||||
| 81 | 212 | 69 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 82 | 252 | 69 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 83 | 253 | 69 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 84 | 169 | 69 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 85 | 201 | 69 | 2019 | Other source of contamination | 1 | |||||||||||||||||
| 86 | 211 | 69 | 2019 | Other source of contamination | 1 | |||||||||||||||||
| 87 | 13847 | 69 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 88 | 259 | 69 | 2019 | Other source of contamination | 1 | |||||||||||||||||
| 89 | 13997 | 69 | 2018 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 90 | 207 | 69 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 91 | 256 | 69 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 92 | 169 | 69 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 93 | 14300 | 69 | 2018 | Other source of contamination | 1 | |||||||||||||||||
| 94 | 14440 | 69 | 2018 | Other source of contamination | 1 | |||||||||||||||||
| 95 | 190 | 69 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 96 | 207 | 69 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | ||||||||||||||||
| 97 | 157 | 69 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | ||||||||||||||||
| 98 | 167 | 69 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | ||||||||||||||||
| 99 | 170 | 69 | 2019 | Other situations that promote or allow microbial growth or toxin production | 1 | 1 | ||||||||||||||||
| 100 | 13774 | 69 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 101 | 257 | 69 | 2019 | Other situations that promote or allow microbial growth or toxin production | 1 | |||||||||||||||||
| 102 | 260 | 69 | 2019 | Other situations that promote or allow microbial growth or toxin production | 1 | |||||||||||||||||
| 103 | 167 | 69 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | ||||||||||||||||
| 104 | 157 | 69 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 105 | 208 | 69 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 106 | 14440 | 69 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 107 | 157 | 69 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 108 | 190 | 69 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 109 | 201 | 69 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | |||||||||||||||||
| 110 | 208 | 69 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | |||||||||||||||||
| 111 | 13997 | 69 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 112 | 13997 | 69 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 113 | 14440 | 69 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | |||||||||||||||||
| 114 | 10577 | 69 | 2017 | Other process failures that permit the pathogen to survive | 1 | |||||||||||||||||
| 115 | 210 | 69 | 2019 | Other source of contamination | 1 | |||||||||||||||||
| 116 | 210 | 69 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 117 | 214 | 69 | 2019 | Other situations that promote or allow microbial growth or toxin production | 1 | |||||||||||||||||
| 118 | 570 | 1086 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 119 | 14433 | 1086 | 2018 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 120 | 10648 | 71 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 121 | 14229 | 71 | 2018 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 122 | 14403 | 71 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 123 | 14404 | 71 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 124 | 14230 | 71 | 2018 | Improper/slow cooling | 1 | |||||||||||||||||
| 125 | 515 | 71 | 2019 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 126 | 484 | 883 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 127 | 13918 | 883 | 2018 | Other source of contamination | 1 | 1 | 1 | 1 | ||||||||||||||
| 128 | 14441 | 883 | 2018 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 129 | 14441 | 883 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | ||||||||||||||||
| 130 | 477 | 102 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 131 | 584 | 102 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | 1 | ||||||||||||||
| 132 | 581 | 78 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 133 | 549 | 78 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 134 | 561 | 78 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | |||||||||||||||
| 135 | 578 | 78 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 136 | 552 | 78 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 137 | 561 | 78 | 2019 | Other situations that promote or allow microbial growth or toxin production | 1 | 1 | ||||||||||||||||
| 138 | 561 | 78 | 2019 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | |||||||||||||||
| 139 | 10587 | 78 | 2017 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 140 | 590 | 78 | 2019 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 141 | 544 | 78 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 142 | 545 | 78 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 143 | 546 | 78 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 144 | 556 | 78 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 145 | 544 | 78 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 146 | 550 | 78 | 2019 | Insufficient or improper use of chemical processes designed for pathogen destruction | 1 | |||||||||||||||||
| 147 | 540 | 72 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 148 | 14033 | 72 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 149 | 14334 | 72 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 150 | 14334 | 72 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | 1 | ||||||||||||||
| 151 | 14334 | 72 | 2018 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | 1 | ||||||||||||||
| 152 | 491 | 8 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 153 | 492 | 8 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 154 | 500 | 8 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 155 | 575 | 8 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 156 | 502 | 8 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 157 | 605 | 8 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 158 | 490 | 8 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 159 | 499 | 8 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 160 | 573 | 8 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 161 | 579 | 8 | 2019 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 162 | 14252 | 8 | 2018 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 163 | 9562 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 164 | 9563 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 165 | 11687 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 166 | 12695 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 167 | 12696 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 168 | 14058 | 8 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 169 | 11691 | 8 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 170 | 9562 | 8 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 171 | 9561 | 8 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 172 | 14386 | 8 | 2018 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 173 | 9564 | 8 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 174 | 14250 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 175 | 14251 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 176 | 14376 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 177 | 14378 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 178 | 14401 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 179 | 14435 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 180 | 14508 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 181 | 14055 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 182 | 14372 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 183 | 14400 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 184 | 14402 | 8 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 185 | 9560 | 8 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 186 | 14060 | 8 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 187 | 14377 | 8 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 188 | 14369 | 8 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 189 | 13787 | 8 | 2017 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 190 | 14368 | 8 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 191 | 14169 | 8 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 192 | 14368 | 8 | 2018 | Foods originating from sources shown to be contaminated or polluted | 1 | |||||||||||||||||
| 193 | 12693 | 8 | 2017 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 194 | 14408 | 8 | 2018 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 195 | 11682 | 8 | 2017 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 196 | 14377 | 8 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 197 | 14458 | 8 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 198 | 14374 | 8 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 199 | 14252 | 8 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 200 | 14385 | 8 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 201 | 14060 | 8 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | |||||||||||||||||
| 202 | 14385 | 8 | 2018 | Improper hot holding due to malfunctioning equipment | 1 | 1 | 1 | |||||||||||||||
| 203 | 14385 | 8 | 2018 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 204 | 9560 | 8 | 2017 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 205 | 14369 | 8 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 206 | 14377 | 8 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 207 | 14458 | 8 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | 1 | ||||||||||||||
| 208 | 11682 | 8 | 2017 | Insufficient time and/or temperature during reheating | 1 | 1 | ||||||||||||||||
| 209 | 14060 | 8 | 2018 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | |||||||||||||||
| 210 | 12693 | 8 | 2017 | Other process failures that permit the pathogen to survive | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 211 | 489 | 8 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 212 | 597 | 8 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 213 | 577 | 8 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 214 | 604 | 8 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 215 | 238 | 48 | 2019 | Toxic substance part of the tissue | 1 | 1 | ||||||||||||||||
| 216 | 156 | 48 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 217 | 229 | 48 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 218 | 234 | 48 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 219 | 251 | 48 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 220 | 226 | 48 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 221 | 226 | 48 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 222 | 10617 | 48 | 2017 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 223 | 13901 | 48 | 2018 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 224 | 14077 | 48 | 2018 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 225 | 10629 | 48 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 226 | 12706 | 48 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 227 | 10596 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 228 | 10599 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 229 | 10615 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 230 | 10653 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 231 | 11654 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 232 | 12755 | 48 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 233 | 13900 | 48 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 234 | 14371 | 48 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 235 | 14434 | 48 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 236 | 14237 | 48 | 2018 | Other source of contamination | 1 | 1 | 1 | |||||||||||||||
| 237 | 14236 | 48 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 238 | 11693 | 48 | 2017 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 239 | 14026 | 48 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 240 | 10629 | 48 | 2017 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 241 | 10629 | 48 | 2017 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | ||||||||||||||
| 242 | 14237 | 48 | 2018 | Other situations that promote or allow microbial growth or toxin production | 1 | 1 | 1 | |||||||||||||||
| 243 | 10622 | 48 | 2017 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | |||||||||||||||||
| 244 | 11693 | 48 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 245 | 13902 | 48 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 246 | 13902 | 48 | 2018 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 247 | 10629 | 48 | 2017 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | 1 | ||||||||||||||
| 248 | 14237 | 48 | 2018 | Other process failures that permit the pathogen to survive | 1 | 1 | 1 | |||||||||||||||
| 249 | 239 | 48 | 2019 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 250 | 242 | 48 | 2019 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 251 | 243 | 48 | 2019 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 252 | 231 | 48 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 253 | 236 | 48 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 254 | 247 | 48 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 255 | 247 | 48 | 2019 | Improper cold holding due to an improper procedure or protocol | 1 | |||||||||||||||||
| 256 | 231 | 48 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 257 | 244 | 48 | 2019 | Other process failures that permit the pathogen to survive | 1 | |||||||||||||||||
| 258 | 619 | 6 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 259 | 623 | 6 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 260 | 535 | 6 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 261 | 619 | 6 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 262 | 623 | 6 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 263 | 14801 | 6 | 2018 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 264 | 13887 | 6 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 265 | 14689 | 6 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 266 | 14774 | 6 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 267 | 13844 | 6 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 268 | 12708 | 6 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 269 | 13906 | 6 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 270 | 14627 | 6 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 271 | 13844 | 6 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 272 | 14453 | 6 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 273 | 14547 | 6 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 274 | 14746 | 6 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 275 | 14799 | 6 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 276 | 12743 | 6 | 2017 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 277 | 14800 | 6 | 2018 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 278 | 12743 | 6 | 2017 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 279 | 541 | 6 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 280 | 721 | 6 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 281 | 618 | 6 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | ||||||||||||||
| 282 | 601 | 6 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | |||||||||||||||||
| 283 | 601 | 6 | 2019 | Improper/slow cooling | 1 | |||||||||||||||||
| 284 | 601 | 6 | 2019 | Other process failures that permit the pathogen to survive | 1 | |||||||||||||||||
| 285 | 13857 | 65 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 286 | 14597 | 74 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 287 | 14703 | 74 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 288 | 14702 | 74 | 2018 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 289 | 624 | 74 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 290 | 199 | 17 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | |||||||||||||||
| 291 | 195 | 17 | 2019 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 292 | 13825 | 17 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 293 | 13827 | 17 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 294 | 13910 | 17 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 295 | 14269 | 17 | 2018 | Poisonous substance accidentally/inadvertently added | 1 | |||||||||||||||||
| 296 | 12739 | 17 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 297 | 12729 | 17 | 2017 | Improper cold holding due to an improper procedure or protocol | 1 | |||||||||||||||||
| 298 | 14268 | 17 | 2018 | Improper hot holding due to improper procedure or protocol | 1 | |||||||||||||||||
| 299 | 11675 | 17 | 2017 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 300 | 12739 | 17 | 2017 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 301 | 172 | 17 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 302 | 189 | 17 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 303 | 547 | 75 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 304 | 497 | 70 | 2019 | Storage in contaminated environment | 1 | 1 | 1 | |||||||||||||||
| 305 | 488 | 70 | 2019 | Storage in contaminated environment | 1 | 1 | ||||||||||||||||
| 306 | 528 | 70 | 2019 | Storage in contaminated environment | 1 | 1 | ||||||||||||||||
| 307 | 213 | 70 | 2019 | Poisonous substance accidentally/inadvertently added | 1 | |||||||||||||||||
| 308 | 488 | 70 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | 1 | ||||||||||||||
| 309 | 498 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 310 | 567 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 311 | 488 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 312 | 501 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 313 | 525 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 314 | 526 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 315 | 564 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 316 | 565 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 317 | 568 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 318 | 206 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 319 | 528 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 320 | 497 | 70 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 321 | 498 | 70 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | ||||||||||||||
| 322 | 565 | 70 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 323 | 568 | 70 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | |||||||||||||||
| 324 | 498 | 70 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | ||||||||||||||
| 325 | 565 | 70 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | ||||||||||||||
| 326 | 567 | 70 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 327 | 218 | 70 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | |||||||||||||||
| 328 | 497 | 70 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | |||||||||||||||
| 329 | 498 | 70 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | 1 | ||||||||||||||
| 330 | 565 | 70 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | |||||||||||||||
| 331 | 527 | 70 | 2019 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | ||||||||||||||||
| 332 | 497 | 70 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | |||||||||||||||
| 333 | 206 | 70 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 334 | 528 | 70 | 2019 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 335 | 527 | 70 | 2019 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 336 | 567 | 70 | 2019 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 337 | 568 | 70 | 2019 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 338 | 498 | 70 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | 1 | ||||||||||||||
| 339 | 568 | 70 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 340 | 488 | 70 | 2019 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 341 | 507 | 70 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 342 | 526 | 70 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 343 | 568 | 70 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 344 | 206 | 70 | 2019 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 345 | 12713 | 70 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 346 | 14093 | 70 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 347 | 14093 | 70 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 348 | 14289 | 70 | 2018 | Storage in contaminated environment | 1 | 1 | 1 | 1 | ||||||||||||||
| 349 | 488 | 70 | 2019 | Prolonged cold storage | 1 | 1 | 1 | 1 | ||||||||||||||
| 350 | 14099 | 70 | 2018 | Other source of contamination | 1 | 1 | 1 | |||||||||||||||
| 351 | 14207 | 70 | 2018 | Other source of contamination | 1 | 1 | 1 | 1 | ||||||||||||||
| 352 | 13893 | 70 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 353 | 14000 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 354 | 14099 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 355 | 14140 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 356 | 14207 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 357 | 14289 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 358 | 14359 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 359 | 14102 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 360 | 14202 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 361 | 14161 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 362 | 14397 | 70 | 2018 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 363 | 14455 | 70 | 2018 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 364 | 14578 | 70 | 2018 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 365 | 14578 | 70 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 366 | 14207 | 70 | 2018 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | ||||||||||||||
| 367 | 14289 | 70 | 2018 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 368 | 14578 | 70 | 2018 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | |||||||||||||||||
| 369 | 14099 | 70 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 370 | 14202 | 70 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | ||||||||||||||||
| 371 | 14207 | 70 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | 1 | 1 | 1 | ||||||||||||||
| 372 | 14578 | 70 | 2018 | Improper adherence of approved plan to use time as a public health control | 1 | |||||||||||||||||
| 373 | 14099 | 70 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | 1 | ||||||||||||||
| 374 | 14202 | 70 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | |||||||||||||||
| 375 | 14207 | 70 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 376 | 13998 | 70 | 2018 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | |||||||||||||||||
| 377 | 14102 | 70 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | 1 | ||||||||||||||
| 378 | 14359 | 70 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 379 | 14161 | 70 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | 1 | ||||||||||||||
| 380 | 14140 | 70 | 2018 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 381 | 14289 | 70 | 2018 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | 1 | ||||||||||||||
| 382 | 14099 | 70 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 383 | 14289 | 70 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 384 | 14578 | 70 | 2018 | Improper/slow cooling | 1 | |||||||||||||||||
| 385 | 14099 | 70 | 2018 | Prolonged cold storage | 1 | 1 | 1 | 1 | ||||||||||||||
| 386 | 14207 | 70 | 2018 | Prolonged cold storage | 1 | 1 | 1 | 1 | ||||||||||||||
| 387 | 14218 | 70 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | |||||||||||||||
| 388 | 14455 | 70 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 389 | 14289 | 70 | 2018 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | 1 | ||||||||||||||
| 390 | 507 | 70 | 2019 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 391 | 507 | 70 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | |||||||||||||||
| 392 | 216 | 63 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 393 | 566 | 63 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 394 | 178 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 395 | 181 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 396 | 182 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 397 | 221 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 398 | 176 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 399 | 183 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 400 | 186 | 63 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 401 | 219 | 63 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | ||||||||||||||
| 402 | 219 | 63 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 403 | 180 | 63 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 404 | 14436 | 63 | 2018 | Toxic substance part of the tissue | 1 | 1 | 1 | 1 | ||||||||||||||
| 405 | 13992 | 63 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 406 | 13934 | 63 | 2018 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 407 | 14110 | 63 | 2018 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 408 | 10561 | 63 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 409 | 10630 | 63 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 410 | 11652 | 63 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 411 | 13860 | 63 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 412 | 14313 | 63 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 413 | 9549 | 63 | 2017 | Other source of contamination | 1 | |||||||||||||||||
| 414 | 14138 | 63 | 2018 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 415 | 14134 | 63 | 2018 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | |||||||||||||||||
| 416 | 9565 | 63 | 2017 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 417 | 12716 | 63 | 2017 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 418 | 12719 | 63 | 2017 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 419 | 12720 | 63 | 2017 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 420 | 13936 | 63 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 421 | 14113 | 63 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 422 | 12718 | 63 | 2017 | Improper cold holding due to malfunctioning refrigeration equipment | 1 | 1 | ||||||||||||||||
| 423 | 13767 | 63 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 424 | 13767 | 63 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 425 | 14240 | 63 | 2018 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 426 | 14134 | 7 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | |||||||||||||||
| 427 | 14113 | 63 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | |||||||||||||||||
| 428 | 217 | 63 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 429 | 220 | 63 | 2019 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 430 | 217 | 63 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 431 | 221 | 63 | 2019 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 432 | 174 | 77 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 433 | 615 | 77 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 434 | 669 | 77 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 435 | 188 | 77 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 436 | 608 | 77 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 437 | 610 | 77 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 438 | 613 | 77 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 439 | 187 | 77 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 440 | 614 | 77 | 2019 | Poisonous substance accidentally/inadvertently added | 1 | 1 | 1 | 1 | ||||||||||||||
| 441 | 680 | 77 | 2019 | Addition of excessive quantities of ingredients that are toxic in large amounts | 1 | 1 | 1 | 1 | ||||||||||||||
| 442 | 175 | 77 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | |||||||||||||||
| 443 | 13819 | 77 | 2017 | Toxic substance part of the tissue | 1 | 1 | ||||||||||||||||
| 444 | 14337 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 445 | 14631 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 446 | 13908 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 447 | 13856 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 448 | 14567 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 449 | 14625 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 450 | 14611 | 77 | 2018 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 451 | 13765 | 77 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 452 | 14601 | 77 | 2018 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 453 | 11657 | 77 | 2017 | Other source of contamination | 1 | 1 | 1 | |||||||||||||||
| 454 | 14614 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | |||||||||||||||
| 455 | 14043 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | |||||||||||||||
| 456 | 14336 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 457 | 14599 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 458 | 14602 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 459 | 14560 | 77 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 460 | 13760 | 77 | 2017 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 461 | 13814 | 77 | 2017 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 462 | 14632 | 77 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 463 | 14635 | 77 | 2018 | Cross-contamination of ingredients | 1 | 1 | ||||||||||||||||
| 464 | 12759 | 77 | 2017 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | |||||||||||||||
| 465 | 10623 | 77 | 2017 | Improper hot holding due to improper procedure or protocol | 1 | 1 | ||||||||||||||||
| 466 | 10623 | 77 | 2017 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 467 | 14651 | 77 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||
| 468 | 14670 | 77 | 2018 | Improper/slow cooling | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||
| 469 | 10645 | 77 | 2017 | Improper/slow cooling | 1 | |||||||||||||||||
| 470 | 10652 | 77 | 2017 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 471 | 12760 | 77 | 2017 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 472 | 13824 | 77 | 2017 | Improper/slow cooling | 1 | 1 | ||||||||||||||||
| 473 | 14562 | 77 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | 1 | ||||||||||||||
| 474 | 670 | 77 | 2019 | Toxic substance part of the tissue | 1 | |||||||||||||||||
| 475 | 192 | 77 | 2019 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 476 | 609 | 77 | 2019 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 477 | 198 | 77 | 2019 | Other source of contamination | 1 | |||||||||||||||||
| 478 | 683 | 77 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | |||||||||||||||
| 479 | 678 | 77 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | |||||||||||||||
| 480 | 494 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 481 | 533 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 482 | 534 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 483 | 630 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 484 | 524 | 45 | 2019 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 485 | 555 | 45 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 486 | 599 | 45 | 2019 | Other source of contamination | 1 | 1 | ||||||||||||||||
| 487 | 632 | 45 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | |||||||||||||||
| 488 | 555 | 45 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 489 | 633 | 45 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 490 | 637 | 45 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 491 | 532 | 45 | 2019 | Food preparation practices that support proliferation of pathogens | 1 | 1 | 1 | 1 | ||||||||||||||
| 492 | 625 | 45 | 2019 | No attempt was made to control the temperature of implicated food or the length of time food was out of temperature control | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 493 | 625 | 45 | 2019 | Improper hot holding due to improper procedure or protocol | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 494 | 632 | 45 | 2019 | Improper/slow cooling | 1 | 1 | 1 | |||||||||||||||
| 495 | 625 | 45 | 2019 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 496 | 10564 | 45 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 497 | 12741 | 45 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 498 | 13835 | 45 | 2017 | Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 499 | 12741 | 45 | 2017 | Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 500 | 8501 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 501 | 8548 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 502 | 10563 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 503 | 10595 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | ||||||||||||||
| 504 | 12725 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 505 | 12733 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | |||||||||||||
| 506 | 12758 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 507 | 14052 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 508 | 14438 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 509 | 13854 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 510 | 11653 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 511 | 13759 | 45 | 2017 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 512 | 14256 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 513 | 14390 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 514 | 14422 | 45 | 2018 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 515 | 14052 | 45 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | |||||||||||||||
| 516 | 14451 | 45 | 2018 | Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 517 | 10589 | 45 | 2017 | Other source of contamination | 1 | 1 | 1 | 1 | 1 | 1 | 1 | |||||||||||
| 518 | 14451 | 45 | 2018 | Other source of contamination | 1 | 1 | 1 | 1 | 1 | 1 | ||||||||||||
| 519 | 13852 | 45 | 2018 | Other source of contamination | 1 | 1 | 1 | |||||||||||||||
| 520 | 14538 | 45 | 2018 | Other source of contamination | 1 | |||||||||||||||||
| 521 | 13784 | 45 | 2017 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | 1 | |||||||||||||||
| 522 | 14266 | 45 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | 1 | 1 | ||||||||||||||
| 523 | 14209 | 45 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 524 | 13853 | 45 | 2018 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | 1 | ||||||||||||||||
| 525 | 13835 | 45 | 2017 | Foods originating from sources shown to be contaminated or polluted | 1 | |||||||||||||||||
| 526 | 14526 | 45 | 2018 | Cross-contamination of ingredients | 1 | 1 | 1 | |||||||||||||||
| 527 | 13835 | 45 | 2017 | Cross-contamination of ingredients | 1 | |||||||||||||||||
| 528 | 14333 | 45 | 2018 | Food preparation practices that support proliferation of pathogens | 1 | |||||||||||||||||
| 529 | 622 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | 1 | ||||||||||||||||
| 530 | 14266 | 45 | 2018 | Improper cold holding due to an improper procedure or protocol | 1 | 1 | 1 | |||||||||||||||
| 531 | 633 | 45 | 2019 | Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious | 1 | |||||||||||||||||
| 532 | 12750 | 45 | 2017 | Improper/slow cooling | 1 | 1 | 1 | 1 | ||||||||||||||
| 533 | 13907 | 45 | 2018 | Improper/slow cooling | 1 | |||||||||||||||||
| 534 | 495 | 45 | 2019 | Contaminated raw product—food was intended to be consumed after a kill step | 1 | 1 | ||||||||||||||||
| 535 | 14526 | 45 | 2018 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | |||||||||||||||
| 536 | 631 | 45 | 2019 | Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed | 1 | |||||||||||||||||
| 537 | 495 | 45 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | ||||||||||||||||
| 538 | 13784 | 45 | 2017 | Insufficient time and/or temperature during cooking/heat processing | 1 | 1 | 1 | |||||||||||||||
| 539 | 12750 | 45 | 2017 | Insufficient time and/or temperature during reheating | 1 | 1 | 1 | |||||||||||||||
| 540 | 633 | 45 | 2019 | Insufficient time and/or temperature during cooking/heat processing | 1 |