TABLE 2. Number of independent ethnic and non-ethnic restaurants where selected individual food code violations were reporteda Ethnic Restaurants Food Code Violation Categories Individual Food Code Descriptions (Critical or NonCritical) No. of Establishments (%) 85 (34.0) 39 (15.6) 14 (5.6) 11.16 4.90 8.14 0.004 NS 0.017 (n = 250) Non-Ethnic Restaurants (n = 250) χ2 Pb Time and Temperature Control of Potentially Hazardous Food § Potentially hazardous foods must be maintained 111 (44.4) at appropriate temperature of 5°C or less § Food should be clearly marked to indicate the date 55 (22.0) food should be consumed by, sold, or discarded § Cooked foods need to be cooled from 57°C C32 (12.8) to 21°C within 2 hours. Within a total of 6 hours from 57°C to 5°C § Ready-to-eat or PHF must be discarded based on time 13 (5.2) and temperature control or after a maximum of 4 hours if time is the only control; written procedures about removing food from service must be established and maintained Physical Facility Maintenance (e.g., hot & cold water availability, toilet, sewage & waste water, garbage & refuse disposal) § Physical facilities maintained in good repair & cleaned as often as necessary to keep them clean § Water reservoir of fogging devices maintained & cleaned Plumbing system maintained in good repair § Water capacity & pressure adequate to meet facility demands Designated dressing rooms/lockers used by employees Protection from Contamination § Equipment and utensils must be clean to sight and touch § Separation of food items to prevent cross-contamination § Chemical sanitizers used in sanitizing must meet criteria in accordance with manufacturer’s label use instructions 34 (13.6) 12.50 0.002 51 (20.4) 45 (18.0) 8 (3.2) 5 (2.0) 77 (30.8) 55 (22.0) 27 (10.8) 22 (8.8) 15 (6.0) 0 (0.0) 0 (0.0) 67 (26.8) 26 (10.4) 22 (8.8) 15.11 0.001 17.05 < 0.001 8.13 5.05 0.98 14.62 0.57 0.004 0.025 NS 0.001 NS Food & Non-Food Contact Surface Maintenance & Ware Washing Facilities Ware washing equipment maintained free of 41 (16.4) encrusted grease/soil deposits Nonfood-contact surfaces cleaned at frequency 41 (16.4) to prevent buildup of residue § Utensils/food-contact surfaces made of safe, 41 (16.4) durable, smooth materials § Contact surfaces and equipment must be sanitized 38 (15.2) before use and after cleaning Thermometer for testing sanitizing water temperature 37 (14.8) &/or test kit for measuring sanitizer concentration provided Control of Hands as a Vehicle of Contamination Employees wash hands at appropriate times § Preventing contamination from hands, including minimizing bare hand contact with ready-to-eat food § Appropriate hand drying provisions available § Employees use the correct hand washing procedure § 25 (10.0) 16 (6.4) 5 (2.0) 17 (6.8) 28 (11.2) 4.47 0.035 12.38 < 0.001 31.03 < 0.001 9.01 1.43 0.003 NS 65 (26.0) 39 (15.6) 32 (12.8) 23 (9.2) 48 (19.2) 19 (7.6) 28 (11.2) 1 (0.4) 3.42 9.64 NS 0.008 0.30 NS 21.18 < 0.001 416 FOOD PROTECTION TRENDS | JULY 2010