543 lines
58 KiB
CSV
543 lines
58 KiB
CSV
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
|
||
10574,73,2017,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,1,,1,1,1,1,,,,,,,,
|
||
10574,73,2017,Improper/slow cooling,1,,,,1,,1,,1,,,,,,1,,,
|
||
11689,10,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
14070,10,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
14765,10,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
553,10,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,1,,,,,,,
|
||
13873,10,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,1
|
||
14067,10,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
12761,10,2017,Storage in contaminated environment,,1,,,,,,1,,,,,,,,,,
|
||
14760,10,2018,Other source of contamination,,,,,,,,,,,,,,,,,,1
|
||
13859,10,2018,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,,,,,,,,,,,,,,
|
||
12762,10,2017,Cross-contamination of ingredients,,1,,,,,,,,,,,,,,,,
|
||
10562,10,2017,Food preparation practices that support proliferation of pathogens,1,1,,,1,,1,1,,,,,,,,,,1
|
||
13785,10,2018,Improper adherence of approved plan to use time as a public health control,,,,,,,,,,,,,,,,1,,1
|
||
10562,10,2017,Improper cold holding due to malfunctioning refrigeration equipment,1,,,,,,1,,,,,,,,,,,
|
||
12761,10,2017,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,,,1,,,,,,,,,
|
||
12762,10,2017,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,,1,,,,,,,,,,
|
||
10562,10,2017,Improper hot holding due to improper procedure or protocol,,,,,,,,1,,,,,,,,,,
|
||
13859,10,2018,Improper/slow cooling,1,,,,1,1,,,,,,,,,,,,
|
||
13866,10,2018,Improper/slow cooling,1,1,,,,,,1,,,,,,,1,,,
|
||
10562,10,2017,Insufficient time and/or temperature during reheating,,,,,,,,1,,,,,,,,,,
|
||
14216,10,2018,Other process failures that permit the pathogen to survive,1,,,,1,,,,,,,,,,,,,
|
||
14215,10,2018,Other process failures that permit the pathogen to survive,,1,,,,,1,,,,,1,,1,,,,
|
||
539,10,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,,,,1,1,,,,1,,,1,,,,,
|
||
559,10,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
598,10,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,1,,
|
||
537,10,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,1,,,,,,,,,,,,,,
|
||
483,66,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
504,66,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,,,
|
||
558,66,2019,Contaminated raw product—food was intended to be consumed after a kill step,1,1,,,1,,,,,,,,,,1,1,1,
|
||
558,66,2019,Food preparation practices that support proliferation of pathogens,1,1,,,1,,,,,,,,,,1,,1,
|
||
558,66,2019,Insufficient time and/or temperature during cooking/heat processing,1,1,,,1,,,,,,,,,,1,,1,
|
||
9540,66,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
10571,66,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,1,,,,,
|
||
10575,66,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
13996,66,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
14819,66,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,1,,,,,
|
||
13843,66,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
14820,66,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
558,66,2019,Insufficient time and/or temperature during reheating,1,1,,,1,,,,,,,,,,1,,1,
|
||
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,,,,,,,,,,,,,,,
|
||
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,,
|
||
13864,66,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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,,,
|
||
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,,,
|
||
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,,,
|
||
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,,
|
||
10588,66,2017,Contaminated raw product—food was intended to be consumed after a kill step,,1,,,1,,1,,,,,,,,,1,,
|
||
13905,66,2017,Contaminated raw product—food was intended to be consumed after a kill step,,1,,,1,,,,,,,,,,,,,
|
||
14818,66,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
13840,66,2017,Food preparation practices that support proliferation of pathogens,1,1,,,1,,1,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
13905,66,2017,Improper cold holding due to an improper procedure or protocol,,1,,,1,,,,,,,,,,,,,
|
||
14208,66,2018,Improper/slow cooling,1,1,,,1,,1,,,,,1,,1,1,,,
|
||
14821,66,2018,Improper/slow cooling,1,1,,,1,,,1,,,,,,,,,,
|
||
10588,66,2017,Improper/slow cooling,,,,,,,,,,,,,,,,1,,
|
||
13905,66,2017,Insufficient time and/or temperature during cooking/heat processing,,1,,,1,,,,,,,,,,,,,
|
||
560,66,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
602,66,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,,,,,,,,,,,,,,,,,
|
||
12735,80,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,,,1,1,,,,,,,,1,,1,1,,
|
||
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,,,
|
||
12735,80,2017,Storage in contaminated environment,1,1,,,1,,,,1,,,,,1,1,1,,
|
||
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,,,
|
||
12700,80,2017,Food preparation practices that support proliferation of pathogens,1,1,,1,1,1,1,,,,1,,,,1,,,
|
||
12700,80,2017,Improper/slow cooling,1,1,,1,1,1,1,,,,1,,1,,1,,,
|
||
14569,67,2018,Improper/slow cooling,1,,,,,,,,,,,,,,,,,
|
||
629,84,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,1,,,,,,,,,1,,,,,
|
||
629,84,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,1,1,,,,,,,,,,,,,
|
||
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,,,,,
|
||
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,,,,,
|
||
14517,84,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,1,1,1,,,,,,,,,1,,,,,
|
||
14549,84,2018,Other source of contamination,,,1,,1,,,,,,,,,,,,,
|
||
13991,84,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,1,,,1,,,,,,,,,,,,,
|
||
13991,84,2018,Cross-contamination of ingredients,,,1,,1,,,,,,,,,,,,,
|
||
14530,84,2018,Food preparation practices that support proliferation of pathogens,1,,,,1,,,1,,,,,,,,,,
|
||
14530,84,2018,Improper/slow cooling,,1,,,1,,,1,,,,,,,,,,
|
||
13991,84,2018,Insufficient time and/or temperature during cooking/heat processing,1,,1,,1,,,,,,,,,,,,,
|
||
580,84,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,1,,1,,,,,,,,1,,,,,
|
||
255,69,2019,Storage in contaminated environment,1,1,,,,,,,,,,,,,,,,
|
||
212,69,2019,Other source of contamination,1,1,,,,,,,,,,,,,,,,
|
||
252,69,2019,Other source of contamination,1,1,,,,,,,,,,,,,,,,
|
||
253,69,2019,Other source of contamination,1,1,,,,,,,,,,,,,,,,
|
||
169,69,2019,Other source of contamination,,1,,,1,,,,,,,,,,,,,
|
||
201,69,2019,Other source of contamination,,1,,,,,,,,,,,,,,,,
|
||
211,69,2019,Other source of contamination,,1,,,,,,,,,,,,,,,,
|
||
13847,69,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,,1,,,,,,,,,,,,,,,
|
||
259,69,2019,Other source of contamination,,1,,,,,,,,,,,,,,,,
|
||
13997,69,2018,Other source of contamination,1,1,,,,,,,,,,,,,,,,
|
||
207,69,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
256,69,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
169,69,2019,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,,,,
|
||
14300,69,2018,Other source of contamination,,1,,,,,,,,,,,,,,,,
|
||
14440,69,2018,Other source of contamination,,1,,,,,,,,,,,,,,,,
|
||
190,69,2019,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,,,,
|
||
207,69,2019,Food preparation practices that support proliferation of pathogens,1,1,,,,,,,,,,,,,,,,
|
||
157,69,2019,Food preparation practices that support proliferation of pathogens,,1,,,1,,,,,,,,,,,,,
|
||
167,69,2019,Food preparation practices that support proliferation of pathogens,,1,,,1,,,,,,,,,,,,,
|
||
170,69,2019,Other situations that promote or allow microbial growth or toxin production,1,1,,,,,,,,,,,,,,,,
|
||
13774,69,2018,Cross-contamination of ingredients,1,1,,,1,,,1,,,,,,,,,,
|
||
257,69,2019,Other situations that promote or allow microbial growth or toxin production,,1,,,,,,,,,,,,,,,,
|
||
260,69,2019,Other situations that promote or allow microbial growth or toxin production,,1,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
157,69,2019,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,,,,,,,,,,,,,,
|
||
208,69,2019,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,,,,,,,,,,,,,,
|
||
14440,69,2018,Food preparation practices that support proliferation of pathogens,,1,,,,,,,,,,,,,,,,
|
||
157,69,2019,Improper hot holding due to improper procedure or protocol,,1,,,1,,,,,,,,,,,,,
|
||
190,69,2019,Improper hot holding due to improper procedure or protocol,,1,,,1,,,,,,,,,,,,,
|
||
201,69,2019,Improper hot holding due to improper procedure or protocol,,1,,,,,,,,,,,,,,,,
|
||
208,69,2019,Improper hot holding due to improper procedure or protocol,,1,,,,,,,,,,,,,,,,
|
||
13997,69,2018,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,,,1,,,,,,,,,
|
||
13997,69,2018,Improper cold holding due to an improper procedure or protocol,1,1,,,,,,,,,,,,,,,,
|
||
14440,69,2018,Improper cold holding due to an improper procedure or protocol,,1,,,,,,,,,,,,,,,,
|
||
10577,69,2017,Other process failures that permit the pathogen to survive,1,,,,,,,,,,,,,,,,,
|
||
210,69,2019,Other source of contamination,,,,,1,,,,,,,,,,,,,
|
||
210,69,2019,Food preparation practices that support proliferation of pathogens,,,,,1,,,,,,,,,,,,,
|
||
214,69,2019,Other situations that promote or allow microbial growth or toxin production,1,,,,,,,,,,,,,,,,,
|
||
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,,,
|
||
14433,1086,2018,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,1,,
|
||
10648,71,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,1,,1,,,,,,,,1,,,,,1
|
||
14229,71,2018,Cross-contamination of ingredients,,,,,1,,,,,,,,,,,,,
|
||
14403,71,2018,Food preparation practices that support proliferation of pathogens,,,,,,,,,,,,,,,1,,,
|
||
14404,71,2018,Food preparation practices that support proliferation of pathogens,,,,,,,,,,,,,,,1,,,
|
||
14230,71,2018,Improper/slow cooling,,,,,,,,,,,,,,,,,,1
|
||
515,71,2019,Cross-contamination of ingredients,,,,,,,,,,,,,,,1,,,
|
||
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,,,,,
|
||
13918,883,2018,Other source of contamination,1,1,,,1,,,,,,,,,,,1,,
|
||
14441,883,2018,Other source of contamination,1,1,,,,,,,,,,,,,,,,
|
||
14441,883,2018,Improper adherence of approved plan to use time as a public health control,1,1,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,
|
||
584,102,2019,Improper adherence of approved plan to use time as a public health control,1,1,,,,,,,,,,,,,1,1,,
|
||
581,78,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,1,,
|
||
549,78,2019,Contaminated raw product—food was intended to be consumed after a kill step,1,1,,,1,,,,,1,1,,,,,,,
|
||
561,78,2019,Contaminated raw product—food was intended to be consumed after a kill step,,1,,,1,,,,,,,,,,,,,1
|
||
578,78,2019,Cross-contamination of ingredients,1,1,,,1,,,,,,,,,,,,,
|
||
552,78,2019,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,,,,
|
||
561,78,2019,Other situations that promote or allow microbial growth or toxin production,1,1,,,,,,,,,,,,,,,,
|
||
561,78,2019,Insufficient time and/or temperature during reheating,1,1,,,1,,,,,,,,,,,,,
|
||
10587,78,2017,Cross-contamination of ingredients,,,,,,,,,1,,,,,,,,,
|
||
590,78,2019,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,,,1
|
||
544,78,2019,Contaminated raw product—food was intended to be consumed after a kill step,,,,,1,,,,,,,,,,,,,
|
||
545,78,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,,,,,,,,,,,,,,,,,
|
||
546,78,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,1,,,
|
||
556,78,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
544,78,2019,Insufficient time and/or temperature during cooking/heat processing,,,,,1,,,,,,,,,,,,,
|
||
550,78,2019,Insufficient or improper use of chemical processes designed for pathogen destruction,1,,,,,,,,,,,,,,,,,
|
||
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,,,,,
|
||
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
|
||
14334,72,2018,Cross-contamination of ingredients,1,1,,,1,,,,,,1,,,,,,,
|
||
14334,72,2018,Insufficient time and/or temperature during cooking/heat processing,1,1,,,1,,,1,,,,,,,,,,
|
||
14334,72,2018,Insufficient time and/or temperature during reheating,1,1,,,1,,,1,,,,,,,,,,
|
||
491,8,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,1,,,,
|
||
492,8,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,1,,,,,,,,,,,,,,
|
||
500,8,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,1,,,,,,,,,,,,,,
|
||
575,8,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,1,,,,,,,,,,,,,,
|
||
502,8,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,1,,,,,,,,,,,,,,
|
||
605,8,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
490,8,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
499,8,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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,,,,,
|
||
579,8,2019,Improper/slow cooling,,1,,,,,1,,,,,,,,,,,
|
||
14252,8,2018,Toxic substance part of the tissue,,,,,,,,1,,,,,,,,,,
|
||
9562,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
9563,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,1,,1,,,,,,,,1,,,,,
|
||
11687,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,1,,,,,,1,,,,,
|
||
12695,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,1,1,,,,,,,,1,,,,,
|
||
12696,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
14058,8,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,1,,
|
||
11691,8,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,1,,,1,,
|
||
9562,8,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
9561,8,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,1,,,,,,,,,,,,1,,
|
||
14386,8,2018,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,1,,,,,
|
||
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,,
|
||
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,,,,,
|
||
14251,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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,,,,,
|
||
14378,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,
|
||
14401,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,
|
||
14508,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,
|
||
14055,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
14372,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
14400,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,1,,,,,,,,,,,,,,
|
||
14402,8,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,,,
|
||
9560,8,2017,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,1,,,,,,,,,,,,,
|
||
14060,8,2018,Contaminated raw product—food was intended to be consumed after a kill step,1,1,,,,,,,,,,,,,,,,
|
||
14377,8,2018,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,,,,,,,,,,,,,,
|
||
14369,8,2018,Contaminated raw product—food was intended to be consumed after a kill step,,,,,,,,,,,,,,,,,,1
|
||
13787,8,2017,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,1,,,
|
||
14368,8,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,1,,,
|
||
14169,8,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
14368,8,2018,Foods originating from sources shown to be contaminated or polluted,,,,,,,,,,,,,,,1,,,
|
||
12693,8,2017,Cross-contamination of ingredients,1,1,1,1,1,,1,,,,,,,,,,,
|
||
14408,8,2018,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
11682,8,2017,Food preparation practices that support proliferation of pathogens,1,,,,,,,,,,,,,,,,1,1
|
||
14377,8,2018,Food preparation practices that support proliferation of pathogens,1,,,,,,,,,,,,,,,,,
|
||
14458,8,2018,Food preparation practices that support proliferation of pathogens,1,1,,,1,,,,,,,,,,,,,
|
||
14374,8,2018,Improper cold holding due to malfunctioning refrigeration equipment,1,,,,,,,1,,,,,,,,,,
|
||
14252,8,2018,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,,1,,,,,,,,,,
|
||
14385,8,2018,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,1,1,,,,,,,,,,
|
||
14060,8,2018,Improper cold holding due to an improper procedure or protocol,,,,,,,1,,,,,,,,,,,
|
||
14385,8,2018,Improper hot holding due to malfunctioning equipment,1,1,,,,,,1,,,,,,,,,,
|
||
14385,8,2018,Improper/slow cooling,1,1,,,,,,,,1,,,,,,,,
|
||
9560,8,2017,Insufficient time and/or temperature during cooking/heat processing,1,,,,1,,,,,,,,,,,,,
|
||
14369,8,2018,Insufficient time and/or temperature during cooking/heat processing,1,1,,,,,,,,,,,,,,,,
|
||
14377,8,2018,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,,,,,,,,,,,
|
||
14458,8,2018,Insufficient time and/or temperature during cooking/heat processing,1,1,,,1,,,,,,,,,1,,,,
|
||
11682,8,2017,Insufficient time and/or temperature during reheating,1,,,,,,,,,,,,,,,,1,
|
||
14060,8,2018,Insufficient time and/or temperature during reheating,1,1,,,,,,,,,,,,,1,,,
|
||
12693,8,2017,Other process failures that permit the pathogen to survive,1,1,1,1,1,,1,,,,1,,,,,1,,
|
||
489,8,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,,,1
|
||
597,8,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,1,,,,,,,,,,,,,,
|
||
577,8,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,1,,,
|
||
604,8,2019,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,,,,,,,,,,,
|
||
238,48,2019,Toxic substance part of the tissue,,1,,,,,,,,,,,,,,1,,
|
||
156,48,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
229,48,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
234,48,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
251,48,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
226,48,2019,Contaminated raw product—food was intended to be consumed after a kill step,,1,,,,,,,,,,,,,1,,,
|
||
226,48,2019,Insufficient time and/or temperature during cooking/heat processing,,1,,,,,,,,,,,,,1,,,
|
||
10617,48,2017,Toxic substance part of the tissue,,,,,,,,,,,,,,,,,,1
|
||
13901,48,2018,Toxic substance part of the tissue,,,,,,,,,,,,,,,1,,,
|
||
14077,48,2018,Toxic substance part of the tissue,,,,,,,,,,,,,,,1,,,
|
||
10629,48,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,1,,,
|
||
12706,48,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
10596,48,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
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,,
|
||
10615,48,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
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,,
|
||
11654,48,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
12755,48,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
13900,48,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
14371,48,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
14434,48,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
14237,48,2018,Other source of contamination,,,,,1,,,1,,1,,,,,,,,
|
||
14236,48,2018,Contaminated raw product—food was intended to be consumed after a kill step,,,,,,,,,,,,,,,1,,,
|
||
11693,48,2017,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
14026,48,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
10629,48,2017,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,1,1,,
|
||
10629,48,2017,Food preparation practices that support proliferation of pathogens,,1,,,1,,,,,,,,,,1,1,,
|
||
14237,48,2018,Other situations that promote or allow microbial growth or toxin production,,,,,1,,,1,,1,,,,,,,,
|
||
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,,,
|
||
11693,48,2017,Improper cold holding due to malfunctioning refrigeration equipment,,,,,,,,,1,,,,,,,,,
|
||
13902,48,2018,Improper cold holding due to an improper procedure or protocol,1,,,,,,,,,,,,,,1,,,
|
||
13902,48,2018,Improper/slow cooling,1,,,,,,,,,,,,,,1,,,
|
||
10629,48,2017,Insufficient time and/or temperature during cooking/heat processing,,1,,,1,,,,,,,,,,1,1,,
|
||
14237,48,2018,Other process failures that permit the pathogen to survive,,,,,1,,,1,,1,,,,,,,,
|
||
239,48,2019,Toxic substance part of the tissue,,,,,,,,,,,,,,,1,,,
|
||
242,48,2019,Toxic substance part of the tissue,,,,,,,,,,,,,,,1,,,
|
||
243,48,2019,Toxic substance part of the tissue,,,,,,,,,,,,,,,1,,,
|
||
231,48,2019,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,,,,,,,,,,,1,,,
|
||
236,48,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
247,48,2019,Food preparation practices that support proliferation of pathogens,,,,,,,,,,,,,,,1,,,
|
||
247,48,2019,Improper cold holding due to an improper procedure or protocol,,,,,,,,,,,,,,,1,,,
|
||
231,48,2019,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,,,,,,,,1,,,
|
||
244,48,2019,Other process failures that permit the pathogen to survive,,,,,,,,,,,,,,,1,,,
|
||
619,6,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,1,,
|
||
623,6,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,1,,,,,
|
||
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,,,,,
|
||
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,,
|
||
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,,,,,
|
||
14801,6,2018,Toxic substance part of the tissue,,,,,,,,,,,,,,1,,,,
|
||
13887,6,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,1,,
|
||
14689,6,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,1,,,,,
|
||
14774,6,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,1,,,,,
|
||
13844,6,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,1,,,,,
|
||
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
|
||
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,,,,,
|
||
14627,6,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,1
|
||
13844,6,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,1,,,,,
|
||
14453,6,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,1,,,,,,,
|
||
14547,6,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
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,,,,,
|
||
14799,6,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,1,,,,,,,,,,,,,,
|
||
12743,6,2017,Improper hot holding due to improper procedure or protocol,,,,,1,,,,,,,,,,1,,1,
|
||
14800,6,2018,Improper/slow cooling,1,,,,1,,,,,,,,,,,,,
|
||
12743,6,2017,Improper/slow cooling,,,,,1,,,,,,,,,,1,,1,
|
||
541,6,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,1,,,,,
|
||
721,6,2019,Food preparation practices that support proliferation of pathogens,1,,,,1,,,,,,,,,,1,,,
|
||
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,,,
|
||
601,6,2019,Improper hot holding due to improper procedure or protocol,,,,,,,,,,,,,,,1,,,
|
||
601,6,2019,Improper/slow cooling,,,,,,,,,,,,,,,1,,,
|
||
601,6,2019,Other process failures that permit the pathogen to survive,1,,,,,,,,,,,,,,,,,
|
||
13857,65,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
14597,74,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,,,1
|
||
14703,74,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,,,1
|
||
14702,74,2018,Cross-contamination of ingredients,,,,,,,,,,,,,,1,,,,
|
||
624,74,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
199,17,2019,Improper cold holding due to malfunctioning refrigeration equipment,,1,1,,1,,,,,,,,,,,,,
|
||
195,17,2019,Improper/slow cooling,1,1,,,,,,,,,,,,,,,,
|
||
13825,17,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
13827,17,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
13910,17,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,1,,,
|
||
14269,17,2018,Poisonous substance accidentally/inadvertently added,,,,,1,,,,,,,,,,,,,
|
||
12739,17,2017,Contaminated raw product—food was intended to be consumed after a kill step,,,,,,,,,,,,,,,1,,,
|
||
12729,17,2017,Improper cold holding due to an improper procedure or protocol,1,,,,,,,,,,,,,,,,,
|
||
14268,17,2018,Improper hot holding due to improper procedure or protocol,,,,,,,,1,,,,,,,,,,
|
||
11675,17,2017,Improper/slow cooling,1,1,,,,,,,,,,,,,,,,
|
||
12739,17,2017,Insufficient time and/or temperature during cooking/heat processing,,,,,,,,,,,,,,,1,,,
|
||
172,17,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
189,17,2019,Insufficient time and/or temperature during cooking/heat processing,,,,,,,,,,,,,,,1,,,
|
||
547,75,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,,,,,,
|
||
497,70,2019,Storage in contaminated environment,1,1,,,1,,,,,,,,,,,,,
|
||
488,70,2019,Storage in contaminated environment,,1,,,1,,,,,,,,,,,,,
|
||
528,70,2019,Storage in contaminated environment,,1,,,1,,,,,,,,,,,,,
|
||
213,70,2019,Poisonous substance accidentally/inadvertently added,,1,,,,,,,,,,,,,,,,
|
||
488,70,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,1,,,1,,,,,,,,1,,,,,
|
||
498,70,2019,Cross-contamination of ingredients,1,1,1,,1,,,,,,,,,,,,,
|
||
567,70,2019,Cross-contamination of ingredients,1,1,1,,,,,,,,,,,,,1,,
|
||
488,70,2019,Cross-contamination of ingredients,1,1,,,1,,,,,,,,1,,,1,,
|
||
501,70,2019,Cross-contamination of ingredients,1,1,,,1,,1,,,,,,,,,,,
|
||
525,70,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
526,70,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
564,70,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
565,70,2019,Cross-contamination of ingredients,1,1,,,1,,,,,,,,,,,,,
|
||
568,70,2019,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,1,,
|
||
206,70,2019,Cross-contamination of ingredients,,1,,,,,,,,,,,,,,1,,
|
||
528,70,2019,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,,1,,
|
||
497,70,2019,Food preparation practices that support proliferation of pathogens,1,1,,,1,,,,,,,,,,,,,
|
||
498,70,2019,Food preparation practices that support proliferation of pathogens,1,1,1,,1,,,,,,,,,,,,,
|
||
565,70,2019,Food preparation practices that support proliferation of pathogens,1,1,,,1,,,,,,,,,,,,,
|
||
568,70,2019,Food preparation practices that support proliferation of pathogens,1,1,,,,,,,,,,,,,,1,,
|
||
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,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
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,,
|
||
218,70,2019,Improper adherence of approved plan to use time as a public health control,1,1,1,,,,,,,,,,,,,,,
|
||
497,70,2019,Improper adherence of approved plan to use time as a public health control,1,1,,,1,,,,,,,,,,,,,
|
||
498,70,2019,Improper adherence of approved plan to use time as a public health control,1,1,1,,1,,,,,,,,,,,,,
|
||
565,70,2019,Improper adherence of approved plan to use time as a public health control,1,1,,,1,,,,,,,,,,,,,
|
||
527,70,2019,Improper adherence of approved plan to use time as a public health control,,1,,,,1,,,,,,,,,,,,
|
||
497,70,2019,Improper cold holding due to malfunctioning refrigeration equipment,1,1,,,1,,,,,,,,,,,,,
|
||
206,70,2019,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,,,,,,,,,,,,1,,
|
||
528,70,2019,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,,,,,,,,,,,,1,,
|
||
527,70,2019,Improper cold holding due to an improper procedure or protocol,1,1,,,,,,,,,,,,,,,,
|
||
567,70,2019,Improper cold holding due to an improper procedure or protocol,1,1,1,,1,,,,,,,,,,,1,,
|
||
568,70,2019,Improper cold holding due to an improper procedure or protocol,1,1,,,,,,,,,,,,,,1,,
|
||
498,70,2019,Improper hot holding due to improper procedure or protocol,1,1,1,,1,,,,,,,,,,,,,
|
||
568,70,2019,Improper hot holding due to improper procedure or protocol,1,1,,,,,,,,,,,,,,1,,
|
||
488,70,2019,Improper/slow cooling,1,1,,,1,,,,,,,,1,,,,,
|
||
507,70,2019,Improper/slow cooling,1,1,,,,,,,,,,,,,,,,1
|
||
526,70,2019,Improper/slow cooling,1,1,,,,,,,,,,,,,,1,,
|
||
568,70,2019,Improper/slow cooling,1,1,,,,,,,,,,,,,,1,,
|
||
206,70,2019,Improper/slow cooling,,1,,,,,,,,,,,,,,1,,
|
||
12713,70,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,1,,,,,,,,,,,,,
|
||
14093,70,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,1,,,
|
||
14093,70,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,1,,,
|
||
14289,70,2018,Storage in contaminated environment,1,1,,,1,,,,,,,,,,,1,,
|
||
488,70,2019,Prolonged cold storage,1,1,,,1,,,,,,,,1,,,,,
|
||
14099,70,2018,Other source of contamination,1,1,,,1,,,,,,,,,,,,,
|
||
14207,70,2018,Other source of contamination,1,1,,,1,1,,,,,,,,,,,,
|
||
13893,70,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
14000,70,2018,Cross-contamination of ingredients,1,1,,,,,,,,,,,1,,,1,,
|
||
14099,70,2018,Cross-contamination of ingredients,1,1,,,1,,,,,,,,,,,,,
|
||
14140,70,2018,Cross-contamination of ingredients,1,1,,,1,1,,,,,,,,,1,,,
|
||
14207,70,2018,Cross-contamination of ingredients,1,1,,,1,1,,,,,,,,,,,,
|
||
14289,70,2018,Cross-contamination of ingredients,1,1,,,1,,,,,,,,,,,1,,
|
||
14359,70,2018,Cross-contamination of ingredients,1,1,,,1,,,,,,,,,,1,,,
|
||
14102,70,2018,Cross-contamination of ingredients,1,1,,,1,,1,,,,,,,,,,,
|
||
14202,70,2018,Cross-contamination of ingredients,1,,,,,,,,,,1,,,,,,,
|
||
14161,70,2018,Cross-contamination of ingredients,,1,1,,1,,,1,,,,,,,,,,
|
||
14397,70,2018,Cross-contamination of ingredients,,1,,,,,,,,,,,,,,,,
|
||
14455,70,2018,Cross-contamination of ingredients,,1,,,1,,,,,,,,,,,,,
|
||
14578,70,2018,Cross-contamination of ingredients,,1,,,,,,,,,,,,,,,,
|
||
14578,70,2018,Food preparation practices that support proliferation of pathogens,,1,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,
|
||
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,,
|
||
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,,,,,,,,,,,,,,,,
|
||
14099,70,2018,Improper adherence of approved plan to use time as a public health control,1,1,,,1,1,,,,,,,,,,1,,
|
||
14202,70,2018,Improper adherence of approved plan to use time as a public health control,1,1,,,,,,,,,,,,,,,,
|
||
14207,70,2018,Improper adherence of approved plan to use time as a public health control,1,1,,,1,1,,,,,,,,,,,,
|
||
14578,70,2018,Improper adherence of approved plan to use time as a public health control,,1,,,,,,,,,,,,,,,,
|
||
14099,70,2018,Improper cold holding due to malfunctioning refrigeration equipment,1,1,,,1,,,,1,,,,,,,,,
|
||
14202,70,2018,Improper cold holding due to malfunctioning refrigeration equipment,1,1,,,,,,1,,,,,,,,,,
|
||
14207,70,2018,Improper cold holding due to malfunctioning refrigeration equipment,1,1,,,1,1,,,1,,,,,,,,,
|
||
13998,70,2018,Improper cold holding due to malfunctioning refrigeration equipment,,1,,,,,,,,,,,,,,,,
|
||
14102,70,2018,Improper cold holding due to an improper procedure or protocol,1,1,,,1,,,,,,,,,,1,,,
|
||
14359,70,2018,Improper cold holding due to an improper procedure or protocol,1,1,,,1,,1,,,1,,1,,,1,,,
|
||
14161,70,2018,Improper cold holding due to an improper procedure or protocol,,1,1,,1,,,1,,,,,,,,,,
|
||
14140,70,2018,Improper hot holding due to improper procedure or protocol,1,1,,,1,1,,,,,,,,,1,,,
|
||
14289,70,2018,Improper hot holding due to improper procedure or protocol,1,1,,,1,,,1,,,,,,,,,,
|
||
14099,70,2018,Improper/slow cooling,1,1,,,1,1,,,,,,,,,,,,
|
||
14289,70,2018,Improper/slow cooling,1,1,,,1,,,,,,,,,,1,,,
|
||
14578,70,2018,Improper/slow cooling,,1,,,,,,,,,,,,,,,,
|
||
14099,70,2018,Prolonged cold storage,1,1,,,1,,,,,,,,,,,1,,
|
||
14207,70,2018,Prolonged cold storage,1,1,,,1,1,,,,,,,,,,,,
|
||
14218,70,2018,Insufficient time and/or temperature during cooking/heat processing,1,1,,,,,,,1,,,,,,,,,
|
||
14455,70,2018,Insufficient time and/or temperature during cooking/heat processing,,1,,,1,,,,,,,,,,,,,
|
||
14289,70,2018,Insufficient time and/or temperature during reheating,1,1,,,1,,,1,,,,,,,,,,
|
||
507,70,2019,Cross-contamination of ingredients,1,,,,,,,,,,,,,,,,,1
|
||
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
|
||
216,63,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
566,63,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
176,63,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
183,63,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,,,
|
||
186,63,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,1,,,,,
|
||
219,63,2019,Cross-contamination of ingredients,1,1,,,1,,,,,,1,,,,,,,
|
||
219,63,2019,Improper hot holding due to improper procedure or protocol,1,1,,,1,,,,,,,,,,,,,
|
||
180,63,2019,Improper/slow cooling,1,1,,,1,,,,,,,,,,,,,
|
||
14436,63,2018,Toxic substance part of the tissue,,1,,,1,,,,,,,,1,,,1,,
|
||
13992,63,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,1,1,,,,,,,,,,,,1,,
|
||
13934,63,2018,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,1,,,,,
|
||
14110,63,2018,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
10561,63,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
10630,63,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,1,,
|
||
11652,63,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
13860,63,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
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,,,,,
|
||
9549,63,2017,Other source of contamination,,,,,1,,,,,,,,,,,,,
|
||
14138,63,2018,Other source of contamination,,1,,,,,,,,,,,,,,,,1
|
||
14134,63,2018,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,,,,,,,,,,,,,,
|
||
9565,63,2017,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,,,,
|
||
12716,63,2017,Cross-contamination of ingredients,1,,,,1,,,,,,1,,,,,,,
|
||
12719,63,2017,Cross-contamination of ingredients,1,,,,,,,,,,,,,,,,,
|
||
12720,63,2017,Cross-contamination of ingredients,1,,,,,,,,,,,,,,,,,
|
||
13936,63,2018,Cross-contamination of ingredients,,,,,1,,1,,,,,,,,1,,,
|
||
14113,63,2018,Cross-contamination of ingredients,,,,1,,,,,,,1,,,,,1,,
|
||
12718,63,2017,Improper cold holding due to malfunctioning refrigeration equipment,1,,,,1,,,,,,,,,,,,,
|
||
13767,63,2018,Improper cold holding due to an improper procedure or protocol,1,,,,1,,,,,,,,,,,1,,
|
||
13767,63,2018,Improper/slow cooling,1,1,,,1,,,,,,,,,,,1,,
|
||
14240,63,2018,Improper/slow cooling,1,1,,,1,,,,,,,,,,,,,
|
||
14134,7,2018,Insufficient time and/or temperature during cooking/heat processing,1,1,,,,,,,,,,,,,,,1,
|
||
14113,63,2018,Insufficient time and/or temperature during cooking/heat processing,,,,1,,,,,,,,,,,,,,
|
||
217,63,2019,Cross-contamination of ingredients,1,,,,1,,1,,,,,,,,,,,
|
||
220,63,2019,Cross-contamination of ingredients,,,,,1,1,,,,,,1,,,,,,
|
||
217,63,2019,Improper/slow cooling,1,,,,1,,1,,,,,,,,,,,
|
||
221,63,2019,Improper/slow cooling,1,,,,1,,,,,,,,,,,,,
|
||
174,77,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,1,,,,,,,,,,,
|
||
615,77,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,1,,,,1,,,,
|
||
669,77,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,1,,
|
||
188,77,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,,,
|
||
608,77,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,1,1,,,,,,,,,,,1,,
|
||
610,77,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,1,,,,
|
||
613,77,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
187,77,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,1,,,,,,,,,1,,,1,,
|
||
614,77,2019,Poisonous substance accidentally/inadvertently added,1,1,,,,,,,,,,,,1,1,,,
|
||
680,77,2019,Addition of excessive quantities of ingredients that are toxic in large amounts,1,1,,,,,,,,,,,,,1,1,,
|
||
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,
|
||
13819,77,2017,Toxic substance part of the tissue,1,,,,,,,,,,,,,,1,,,
|
||
14337,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,,,,,,
|
||
14631,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,1,,,,,,,,1,1,1,,,
|
||
13908,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,1
|
||
13856,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,1,,,,,,,,,
|
||
14567,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
14625,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,1,,,,,,,,,,,,,
|
||
14611,77,2018,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,,,
|
||
13765,77,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
14601,77,2018,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,1,,,,,,,,,1,,,,,
|
||
11657,77,2017,Other source of contamination,,,,,,1,,,,,,,1,,,,,1
|
||
14614,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,,,,,,,,,,1,,,,1,,,
|
||
14043,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,1,,,1,1,,,,,,,,,,,,
|
||
14336,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,1,1,,,,,,,,,,,,,,
|
||
14599,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,1,,,,,,,,,
|
||
14602,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,1,,,,,,,,,,,,,,,
|
||
14560,77,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,1,,,,,,,,,,,,,1
|
||
13760,77,2017,Cross-contamination of ingredients,1,1,,,1,1,,,,,,,,,,,1,
|
||
13814,77,2017,Cross-contamination of ingredients,1,1,,,1,,,1,1,1,1,1,,,,1,,
|
||
14632,77,2018,Cross-contamination of ingredients,1,1,,1,1,,1,1,,,1,,,,1,,,
|
||
14635,77,2018,Cross-contamination of ingredients,,,,,,,,1,,,,,,,,1,,
|
||
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
|
||
10623,77,2017,Improper hot holding due to improper procedure or protocol,1,1,,,,,,,,,,,,,,,,
|
||
10623,77,2017,Improper/slow cooling,1,1,,,,,1,,,,,,,,,,,
|
||
14651,77,2018,Improper/slow cooling,1,1,,,1,1,1,1,,,1,,,,,1,1,
|
||
14670,77,2018,Improper/slow cooling,1,1,,1,1,,,,1,,1,1,,,,1,,
|
||
10645,77,2017,Improper/slow cooling,,,,,,,,,,,,,,,,1,,
|
||
10652,77,2017,Improper/slow cooling,,,,,1,,,,,,,,,,,,1,
|
||
12760,77,2017,Improper/slow cooling,,,,,,,1,,,,,,,,,1,,1
|
||
13824,77,2017,Improper/slow cooling,,1,,,1,,,,,,,,,,,,,
|
||
14562,77,2018,Insufficient time and/or temperature during cooking/heat processing,,,,,1,,,,1,,,,,,1,1,,
|
||
670,77,2019,Toxic substance part of the tissue,,,,,,,,,,,,,,,,,,1
|
||
192,77,2019,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,1,1,,1
|
||
609,77,2019,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,,,1,1,,1,,,,,,1,,,1,,
|
||
198,77,2019,Other source of contamination,,,,,,,,,,,,,,,,1,,
|
||
683,77,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,,,,1,,,,,,,,,,1,,,
|
||
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
|
||
494,45,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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,,
|
||
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,,,,,
|
||
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,,,,,
|
||
524,45,2019,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,,,
|
||
555,45,2019,Other source of contamination,,1,,,1,,,,,,,,,,,,,
|
||
599,45,2019,Other source of contamination,,1,,,,,,,,,,,,,1,,,
|
||
632,45,2019,Contaminated raw product—food was intended to be consumed after a kill step,1,1,,,,,,,,,,,,,1,,,
|
||
555,45,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,1,,,1,,,,,,,,,,,,,
|
||
633,45,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,1,,,,,,,,,,,1,,,,,
|
||
637,45,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,1,,,,,,,,,,,,,,1,,
|
||
532,45,2019,Food preparation practices that support proliferation of pathogens,1,1,,,1,,,,,,,,,,1,,,
|
||
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
|
||
625,45,2019,Improper hot holding due to improper procedure or protocol,1,1,,,,,1,,,,,,,,1,,,1
|
||
632,45,2019,Improper/slow cooling,1,1,,,,,,,,,,,,,1,,,
|
||
625,45,2019,Insufficient time and/or temperature during reheating,1,1,,,,,1,,,,,,,,1,,,1
|
||
10564,45,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
12741,45,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
13835,45,2017,Bare-hand contact by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,,,,1,,
|
||
12741,45,2017,Glove-hand contact by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
8501,45,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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
|
||
10563,45,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,,,
|
||
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,,,,,,,,,,,,,
|
||
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,,,,,,,
|
||
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,,
|
||
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,,
|
||
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,,
|
||
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,,
|
||
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
|
||
11653,45,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,1,,,,,
|
||
13759,45,2017,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,1,,,,,,,,,,,,,
|
||
14256,45,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,1,,,,,,,,,,,,,,1,,
|
||
14390,45,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,1,,
|
||
14422,45,2018,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,1,,
|
||
14052,45,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,,,,,,1,,
|
||
14451,45,2018,Foods contaminated by non-food handler/worker/preparer who is suspected to be infectious,1,1,,,,,,,,,1,,1,,1,1,,
|
||
10589,45,2017,Other source of contamination,1,1,,,1,,1,,,1,1,,,,1,,,
|
||
14451,45,2018,Other source of contamination,1,1,,,,,,,,,1,,1,,1,1,,
|
||
13852,45,2018,Other source of contamination,,,,,1,,,,,1,1,,,,,,,
|
||
14538,45,2018,Other source of contamination,,,,,,,,,,,,,,,,,,1
|
||
13784,45,2017,Contaminated raw product—food was intended to be consumed after a kill step,,,,,1,,,,,,,,,,1,,,1
|
||
14266,45,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,1,,,,1,,,,,1,,,,,1,,,
|
||
14209,45,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,1,,,,,
|
||
13853,45,2018,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,1,,,,,,,,,,,,,,,1
|
||
13835,45,2017,Foods originating from sources shown to be contaminated or polluted,,,,,1,,,,,,,,,,,,,
|
||
14526,45,2018,Cross-contamination of ingredients,1,1,,,,,,,,,,,,,1,,,
|
||
13835,45,2017,Cross-contamination of ingredients,,,,,,,,,,,,,1,,,,,
|
||
14333,45,2018,Food preparation practices that support proliferation of pathogens,,,,,,,,,,,,,,,,,1,
|
||
622,45,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,1,,,,,,,,,,,,1,,,,,
|
||
14266,45,2018,Improper cold holding due to an improper procedure or protocol,1,1,,,,,,,,,,,,,1,,,
|
||
633,45,2019,Other mode of contamination (excluding cross-contamination) by a food handler/worker/preparer who is suspected to be infectious,,,,,,,,,,,,,1,,,,,
|
||
12750,45,2017,Improper/slow cooling,1,1,,,,1,,,,,,,,,,1,,
|
||
13907,45,2018,Improper/slow cooling,1,,,,,,,,,,,,,,,,,
|
||
495,45,2019,Contaminated raw product—food was intended to be consumed after a kill step,1,,,,,,,,,,,,,,,,1,
|
||
14526,45,2018,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,1,,,,,,,1,,,
|
||
631,45,2019,Contaminated raw product—food was intended to be consumed raw or undercooked/underprocessed,,,,,,,,,,,,,,,,,,1
|
||
495,45,2019,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,,,,,,,,,,1,
|
||
13784,45,2017,Insufficient time and/or temperature during cooking/heat processing,,,,,1,,,,,,,,,,1,,,1
|
||
12750,45,2017,Insufficient time and/or temperature during reheating,1,1,,,,,,,,,,,,,,1,,
|
||
633,45,2019,Insufficient time and/or temperature during cooking/heat processing,1,,,,,,,,,,,,,,,,,
|