Sample Report For

Restaurant Chain X

 

 

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DiningGrades.com

 

 

National Grade Distribution

36 Month Actual Aggregate Data Ending 3/1/2017

Grade Distribution by State

*36 Month Actual Aggregate Data Ending 3/1/2017

Analysis and Discussion

•   Based on 2,832,001 Health Department inspections from 49 states. •   Inspections available from Canada and the UK but not included. •   Converted seventeen different health department scoring systems. •   Adjusted scores and created a curve developing a normalized grade. •   Even with optimally normalized grades, the comparison of food safety

compliance across state lines is challenging for restaurant chains. •   Recognizing this state by state variance provides guidance in where and where

not to focus awareness and education efforts.

 

 

Grade Distribution by Region: Comparison Data Percentage of A Grades

36 Month SAMPLE Aggregate Data Ending 3/1/2017

Analysis and Discussion

•   Within the same segment and same selected regions, Chain X has a lower frequency of A grades and a higher frequency of B grades than its competition.

18.1

29.2 28.3

0

62.454.2

71.2 68.360.4

56.263.2

54.161.47

55.46

65.67

55.5661.47

55.46

65.67

55.56

0

10

20

30

40

50

60

70

80

90

100

A A A A

East  North  Central West  North  Central Mid-­‐Atlantic New  England

Midwest Midwest Northeast Northeast

Restaurant  X QSR Fast  Casual Casual Fine  Dining

28.1

16.3

40.1 43.238.5

60.364.4

53.1 56.2

71.363.4

67.1

52.458.5

72.364.17 65.02

53.457.74

71.7564.17 65.02

53.457.74

71.75

0

10

20

30

40

50

60

70

80

90

100

A A A A A

East  South  Central South  Atlantic West  South  Central Mountain Pacific

South South South West West

Sample  Restaurant QSR Fast  Casual Casual Fine  Dining

 

 

6.3

7.2

10.9

15.1

19.2

41.3

Chain  X>=  5 4 3 2 1 0

1.9

2.1

5.3

9.2

26.654.9

QSR

>=  5 4 3 2 1 02.2

2.24.9

12.1

24.354.3

Fast  Casual

>=  5 4 3 2 1 0

Unit Violations

Percentage by Violation Frequency

12 Months SAMPLE Data Ending 3/1/2017

Analysis and Discussion

•   Chain X has a lower frequency of zero violations per unit. •   Chain X has a higher frequency of = or > 5 violations per unit.

1 2

4.211.2

25.256.4

Casual

>=  5 4 3 2 1 0

12 4.2

11.2

25.256.4

Fine  Dining>=  5 4 3 2 1 0

 

 

National Top FDA Coded Violations

 Type Rank** FDA

Violation #

Violation Description

Critical

1 7 No discharge from eyes, nose, and mouth

2 14 Required records available: shell stock tags, parasite destruction

3 6 Proper eating, tasting, drinking, or tobacco use

Non-critical

1 33 Proper cooling methods used; adequate equipment for temperature control

2 35 Approved thawing methods used 3 44 Utensils, equipment & linens; properly

stored, dried, & handled  **12 Months ACTUAL Data Ending 3/1/2017

               

Analysis and Discussion

•   Of those municipalities reporting violation specific data, the most frequent violations are listed in descending order.

•   Most frequent critical violations are employee health and employee sick policy related issues.

•   Most frequent non-critical violations are temperature control issues. •   Awareness of FDA code and educational efforts focused on these categories are

more likely to have the greatest success in reducing violation frequency.

 

 

FDA Food Code Descriptions for Top Violations 6. Proper eating, tasting, drinking, or tobacco use IN/OUT This item should be marked IN or OUT of compliance based on

direct observations or discussions of the appropriate hygienic practices of food employees. This item should be marked IN compliance when a food employee is observed drinking from a closed beverage container subsequently stored on a non-food-contact surface and separate from exposed food, clean equipment, and unwrapped single-service and single-use articles. This item should be marked OUT of compliance when food employees are observed improperly tasting food, eating, drinking, or smoking, or there is supporting evidence of these activities taking place in non-designated areas of the establishment. An open container of liquid in the kitchen preparation area does not necessarily constitute marking this item OUT. Further discussion with a food employee or the PIC may be needed to determine if the liquid, if labeled, is used as an ingredient in food, or may be an employee beverage that is consumed in another designated area. If the liquid is an open beverage that is consumed in a designated area, it must still be stored in a manner to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles.

Applicable Code Sections: 2-401.11 Eating, Drinking, or Using Tobacco (C) 3-301.12 Preventing Contamination when Tasting (P) 3-301.12 Preventing Contamination When Tasting (P) 7. No discharge from eyes, nose, and mouth IN/OUT This item should be marked IN or OUT of compliance based on

direct observations of food employees. This item should be marked IN compliance when no food employees are observed having persistent sneezing, coughing, or a runny nose that causes discharge from the eyes, nose or mouth. This item should be marked OUT of compliance when a food employee has persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose or mouth, subjecting food and food-contact surfaces to potential contamination.

Applicable Code Sections: 2-401.12 Discharges from the Eyes, Nose, and Mouth (C)

 

 

14. Required records available: shell stock tags, parasite destruction IN/OUT This item should be marked IN or OUT of compliance based on

direct observations of fish in storage, shell stock tags, and/or records of freezing of fish for parasite destruction. This item should be marked IN compliance if the permit holder provides a statement from supplier(s) identifying that fish sold as raw, raw-marinated or undercooked is frozen by supplier for parasite destruction; or there are freeze records maintained by the permit holder when fish are frozen for parasite destruction on the premises. This item should be marked OUT of compliance if there are no shell stock tags available, when the shell stock tags are incomplete, when there is evidence of commingling of shell stock, or when no records of freezing of fish for parasite destruction are available. Fish exempt from freezing requirements are found in paragraph 3-402.11(B).

N.A. This item may be marked N.A. when shell stock is not used in the establishment and the only fish sold as raw, raw-marinated or undercooked is the tuna species or aqua cultured fish listed as exempted from freezing in the Food Code.

N.O. This item may be marked N.O. when shell stock or raw, raw-marinated and undercooked fish are sold periodically in the establishment, but are not being sold at the time of inspection and prior compliance through tags, invoices, or purchase records cannot be verified.

Applicable Code Sections: 3-202.18 Shell stock Identification (Pf, C) 3-203.12 Shell stock, Maintaining Identification (Pf) 3-402.11 Parasite Destruction (P, C) 3-402.12 Records, Creation, & Retention (Pf)

Food Temperature Control 33. Proper cooling methods used; adequate equipment for temperature control A determination must first be made that cooling food is part of the processing step. To assess whether the methods used facilitate the cooling criteria specified under § 3-501.14, a discussion with the PIC should support actual observations used in cooling foods. There should be enough equipment with sufficient capacity used for the cooling, heating and hot/cold holding of foods requiring temperature control as specified in Chapter 3 to meet the demands of the operation. Observations must

 

 

support the determination of compliance status. Frozen food is solid to the touch. Applicable Code Sections: 3-501.11 Frozen Food (C) 3-501.15 Cooling Methods (Pf, C) 4-301.11 Cooling, Heating, and Holding Capacities-Equipment (Pf) 35. Approved thawing methods used Observing and then gaining an understanding of the establishment’s thawing method(s) will help in determining whether a violation exists from the approved thawing methods found under § 3-501.13 as well as the level of risk imposed. Keep in mind that various food products especially those destined for deep-fat frying are often slacked (not thawed) prior to cooking. Applicable Code Sections: 3-501.12 Time/Temperature Control for Safety Food, Slacking (C) 3-501.13 Thawing (C) N.A. This item may be marked N.A. if TCS food are not thawed. N.O. This item may be marked N.O. if this food is thawed, but thawing was not observed during the inspection. 44. Utensils, equipment and linens; properly stored, dried, handled An assessment is made of the overall storage practices and handling of clean equipment and utensils, including tableware located in the various areas within an establishment, including the basement, wait station and dining room. Equipment must be air dried prior to storage, and linens must be properly cleaned and stored. Applicable Code Sections: 4-801.11 Clean Linens (C) 4-802.11 Specifications-Laundering Frequency (C) 4-803.11 Storage of Soiled Linens (C) 4-803.12 Mechanical Washing (C) 4-901.11 Equipment and Utensils, Air-Drying Required (C) 4-903.11(A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing(C) 4-903.12 Prohibitions (C) 4-904.11 Kitchenware and Tableware-Preventing Contamination (C) 4-904.12 Soiled and Clean Tableware (C) 4-904.13 Pre-set Tableware (C)

 

 

Grade Distribution by Region and Sector Side by Side Comparison

Region Division Grade Chain X QSR Fast Casual Casual Fine Dining

Midwest

East North Central

A 18.1 % 62.4 % 60.4 % 61.47 % 61.47 % B 46.28 % 30.76 % 31.88 % 31.88 % 30.88 % C 22.03 % 4.68 % 5.76 % 5.76 % 5.76 % D 11.34 % 0.86 % 0.82 % 0.82 % 1.82 % F 2.25 % 1.30 % 1.24 % 0.07 % 0.07 %

West North Central

A 29.2 % 54.2% 56.2 % 55.46 % 55.46 % B 31.46 % 34.17 % 32.02 % 32.76 % 30.76 % C 24.24 % 8.27 % 8.62 % 8.62 % 8.62 % D 10.90 % 2.34 % 3.16 % 3.16 % 3.16 % F 4.20 % 1.02 % 0 % 0 % 2.0 %

Northeast

Mid-Atlantic

A 28.30 % 71.2 % 63.2 % 65.67 % 65.67 % B 71.43 % 24.92 % 27.94 % 27.94 % 25.94 % C 0.27 % 3.40 % 4.70 % 4.70 % 4.70 % D 0 % 1.65 % 3.90 % 1.44 % 3.44 % F 0 % 0.44 % 0.26 % 0.25 % 0.26 %

New England

A 0 % 68.3 % 54.10 % 55.56 % 55.56 % B 0 % 27.22 % 33.33 % 33.33 % 31.33 % C 0 % 2.58 % 10.00 % 10.00 % 10.00 % D 0 % 0.31 % 1.11 % 1.11 % 1.11 % F 0 % 1.59 % 1.50 % 0 % 2.0 %

South

East South Central

A 28.1 % 60.3 % 63.4 % 64.17 % 64.17 % B 63.57 % 34.39 % 31.45 % 31.45 % 30.45 % C 8.33 % 2.94 % 1.50 % 1.50 % 1.50 % D 0 % 0.27 % 0.89 % 0.12 % 0.12 % F 0 % 2.08 % 2.76 % 2.76 % 2.38 %

South Atlantic

A 16.3 % 64.4 % 67.10 % 65.02 % 65.02 % B 60.00 % 32.71 % 30.52 % 32.59 % 32.59 % C 21.2 % 2.06 % 2.23 % 2.23 % 2.23 % D 2.50 % 0.83 % 0.12 % 0.12 % 0.12 % F 0 % 0.02 % 0.03 % 0.02 % 0.04 %

West South Central

A 40.1 % 53.1 % 52.4 % 53.4 % 53.4 % B 41.18 % 42.41 % 42.48 % 42.48 % 42.48 % C 11.76 % 3.12 % 3.44 % 3.44 % 3.44 % D 5.88 % 1.37 % 1.42 % 0.43 % 0.42 % F 1.08 % 0.01 % 0.26 % 0.25 % 0.26 %

 

 

Region Division Grade Chain X QSR Fast Casual Casual Fine Dining

West

Mountain

A 43.2 % 56.20 % 58.50 % 57.74 % 57.74 % B 46.0 % 39.54 % 38.10 % 30.16 % 32.26 % C 8.0 % 3.56 % 3.23 % 9.01 % 8.30 % D 1.80 % 0.72 % 0.03 % 2.09 % 1.20 % F 1.00 % 0.98 % 0.14 % 1.00 % 0.50 %

Pacific

A 38.50 % 71.3 % 72.3 % 71.75 % 71.75 % B 50.00 % 26.72 % 26.32 % 22.45 % 23.20 % C 10.10 % 1.42 % 1.32 % 2.60 % 4.03 % D 1.00 % 0.49 % 0.15 % 2.10 % 1.00 % F 0.4 % 0.07 % 0 % 1.10 % .02 %

36 Month SAMPLE Aggregate Data Ending 3/1/2017