TABLE 5. Five least frequent violations per category n Violation description Proper eating, drinking, tasting, or tobacco use Wash and rinse water clean and proper temp Water source safe, hot and cold, under city pressure Source of crosscontamination controlled Person in charge present and performs duties Adequate no. of inside trash containers Toxic items properly stored and labeled Proper disposal of previously served food Food-contact surfaces cleaned and sanitized Inspection report summary displayed and visible to all customers Only authorized personnel in food-prep area Contamination prevented during food display Ice dispenser clean Food in original container properly labeled Refrigeration and metal stem thermometers provided 1 16 29 76 1 12 26 83 10 25 61 2 10 37 48 1 10 44 49 8 32 42 1 8 12 30 12 9 33 24 7 12 40 47 3 48 77 96 226 510 2010 2011 2012 2013 2014 2015 Critical 3 1 3 2 1 1 3 2 4 1 3 2 Serious 2 2 1 2 2 1 3 1 3 Minor 6 8 8 4 8 3 1 5 6 5 54 1 1 4 4 2 3 3 1 6 7 6 2 12 5 1 8 20 20 25 1 2 1 1 1 6 2 1 2 8 2 1 7 3 7 8 11 32 2016 2017 2018 2019 Total November/December Food Protection Trends 445