TABLE 4. Five most frequent violations per category n Violation description Management and employee food safety knowledge Facilities to maintain proper storage temp Potentially hazardous foods exceeding temp during preparation Adequate hand washing sinks Procedures for responding to vomit and diarrhea Evidence of rodents or insects Adequate dish washing facilities Outside waste, grease trap stored and sealed Certified food manager on site Toilet room clean and supplied Walls, ceilings, attached equipment clean Ventilation clean Flooring clean Food and non food-contact surfaces clean Premise maintained and litter free 17 19 7 25 24 10 22 17 15 18 22 10 24 30 18 62 35 26 Minor 748 631 610 425 387 785 707 710 452 416 612 573 518 346 325 aAsterisks indicate statistical significance (P < 0.01). 444 Food Protection Trends November/December 563 527 555 333 308 552 504 489 314 302 520 484 424 304 234 469 504 443 221 214 484 440 439 243 179 384 451 285 202 145 453 109 373 210 187 5,117 4,930 4,846 3,050* 2,697 49 45 29 55 43 18 47 33 16 56 52 14 375 320* 163 2010 2011 2012 2013 2014 2015 Critical 11 11 18 5 16 5 53 5 49 16 44 20 78 18 100 109 74 91 158 78 601* 358 2016 2017 2018 2019 Totala 16 13 8 7 18 12 16 14 7 6 18 3 4 29 2 11 29 10 Serious 106 23 121 38 154 34 101 38 97 46 117 49 133 87 131 76 104 58 135 47 1,119 496 11 30 9 15 27 5 96 25 38 92 48 21 274 251 115