2024 data courtesy of Ecolab HDI includes rank and % of inspections violation cited

Noted in 19.37% of 2024 inspections 

Advice from the EcoSure Experts:

In the foodservice industry, upholding a clean and well-maintained environment is crucial for customer satisfaction and regulatory compliance. Any shortcomings in this area can lead to negative reviews, a decline in repeat business, and potential legal liabilities. Safety hazards resulting from poor maintenance can also lead to adverse publicity. Upholding high standards in facility upkeep is essential for preserving a positive reputation and ensuring customer satisfaction. 

• Ensure equipment, floors, walls and ceilings are made of approved, smooth and durable surface materials as they are easier to clean.  
• Ensure physical facilities remain clean and good condition using a sanitation schedule.  
• Complete any repairs in a timely manner to ensure cleanability and prevent potential pest harborage. 
• Clean at the frequency needed to keep areas clean to sight and maintained to prevent harm, odors and pests. 

Unclean surfaces such as dirty floors, walls and ceilings are unappealing, can cause strong foul-smelling odors and attract pests. Keep floors and drains clean and dry to prevent odors and pests. Move equipment to properly sweep up debris before cleaning. Do not use pressure washers on grouted floors, as it can break the grout down quickly and provide a harborage for water and pests. 

If unclean tools such as mops and brooms are used for washing, the surfaces may still look unclean and smell musty to customers. Store cleaning tools such as mops and brooms clean and off the ground and allow them to air dry after use and replace the tools when needed. Keep restrooms clean and ensure facilities are properly functioning. 

To prevent the spread of illness, proactively deep clean and disinfect restrooms daily with a disinfectant that kills Norovirus. Focus on customer touchpoints such as handles. Keep drains clean to prevent odors and pests. 

Noted in 13.63% of 2024 inspections 

Advice from the EcoSure Experts:

Cleanliness not only impacts customer satisfaction but also their perception of safety, especially in the wake of recent global health concerns. Ensuring a clean environment is crucial for maintaining a positive reputation and encouraging repeat business. Ensuring that non-food-contact surfaces are regularly cleaned and in good condition is crucial for maintaining hygiene standards and safeguarding both customer and staff health. 

• Wipe down all non-food-contact surfaces (in food and non-food service areas) on a regular cadence. This includes customer kiosks, self-service counters and self-service equipment. 
• Pay particular attention to areas where sugary liquids such as bag-in-box sodas or powders are stored, keeping these consistently clean to prevent pests. 
• Cookline equipment should be deep cleaned regularly to prevent unsightly buildup of grease and encrusted debris. 
• Ensuring clean surfaces also helps prevent cross-contamination to food-contact surfaces. 
• Clean the interior and exterior of trash cans at a frequency to prevent unpleasant odors and pest harborage.
• Other areas to consider are the cleanliness of fan guards, dish machines/sinks and gaskets on refrigeration equipment. 

Customers are particularly concerned about the cleanliness of restrooms, sinks and mirrors. Any mold, mildew or grime can significantly impact their perception. Invest in effective, quality cleaning products that ensure thorough sanitation. 

Proactively reduce the risk of a Norovirus outbreak by implementing an ill employee policy, disinfecting high touch points and proactively using a disinfectant that kills Norovirus to clean the restrooms. 

Noted in 13.07% of 2024 inspections  

Advice from the EcoSure Experts:

Improper design, construction and use of food- and non-food-contact surfaces make them difficult to clean. This can result in multiple risks, including contamination and cross-contamination, which can lead to foodborne illnesses and regulatory non-compliance. Ensuring that surfaces are properly designed and maintained is crucial for preventing health hazards and providing a safe environment for customers. 

• Purchase durable, approved food service equipment and materials that can withstand frequent cleaning and heavy use. This reduces wear and tear and ensures long-term cleanliness.  
• Consider how you will clean, maintain and/or move everything in the operation to avoid debris accumulation, specifically in food preparation areas. Involve third-party partners to perform cleaning and performance tests if applicable. 
• Ensure single-use and single-service items are used appropriately. 
• Your purchasing, facilities, culinary, quality and safety departments and any third-party partners should work together when designing and purchasing new equipment. Reach out to state and local health departments when reviewing plans and punch lists for a new or remodelled building. 
• Implement a preventive maintenance program that includes scheduled cleaning and upkeep of all facilities. This proactive approach helps maintain high standards.  
• Leverage maintenance management software to track tasks, schedule inspections and manage work orders efficiently. This ensures that maintenance activities are well-organized and nothing is overlooked. 
• Train staff on proper cleaning and maintenance procedures. Ensure they understand the importance of maintaining cleanable surfaces and follow best practices consistently. 

Noted in 12.05% of 2024 inspections 

Advice from the EcoSure Experts:

This frequent issue arises due to high usage, inadequate staff training and time constraints in busy foodservice environments. Such lapses pose significant risks, including the spread of foodborne illnesses, regulatory non-compliance and potential damage to the operation’s reputation. Ensuring thorough and consistent cleaning practices is crucial for maintaining customer safety and upholding the restaurant's standards. Some best practices for maintaining clean and sanitized surfaces: 

• Ensure cleaning agents, sanitizers and their instructions are always available. 
• Three-compartment sinks must have adequate hot water of 110°F (43°C). 
• High-temperature machines must be operating properly to sanitize the surface to 160°F (71°C). 
• Wash, rinse and sanitize all food-contact surfaces following the proper procedures. 
• Verify sanitizer concentration with test strips and verify temperature by a max temperature registering device or test strips. Food-contact equipment used for time/temperature control for safety (TCS) foods should be cleaned as needed throughout the day – no less than every 4 hours. 
• If applicable, take apart food-contact equipment to properly clean and sanitize. 
• The inside of ice machines, ice bins and cutting boards are often missed opportunities. Ensure proper checks and balances are in place to verify the cleanliness of food-contact surfaces. Use a flashlight to check the cleanliness of the inside, underside and along the edges of ice bins. Ensure drink nozzles and ice chutes at beverage stations are properly cleaned and sanitized. Train on the approved cleaning methods for hard-to-reach food-contact areas. 
• Replace or repair food-contact surfaces when they are no longer cleanable and/or damaged. 
• Visually inspect dishes, silverware, glassware, containers, tongs and all food-contact tools and wares before storing. 
• Ensure proper organizing tools and drying spaces are available. 
• Document what to clean and when to clean it; define roles, perform training, reinforce cleaning and sanitizing procedures, follow up...repeat. 
• Lay out anything that can be differentiated after cleaning for a visual cue. For example, set out nozzles from the soda dispenser on a clean surface to air dry. 
• Avoid food allergen incidents by preventing cross-contact and ensuring new utensils are used before handling food that contains allergens. 
  
   

Noted in 11.02% of 2024 inspections 

Advice from the EcoSure Experts:

Handwashing can prevent the spread of foodborne illness via contaminated hands. It’s the #1 way to prevent the spread of germs. Health codes mandate that handwashing sinks be properly supplied and accessible. Inadequate handwashing facilities can lead to increased contamination and outbreaks of foodborne illnesses. By addressing common issues, foodservice operators can significantly reduce the risk of violations and ensure a safer, more hygienic environment for both customers and staff. 

• Blocked hand sinks discourage handwashing. Be sure to avoid using the hand sink for anything other than handwashing. 
• Ensure a consistent and accessible supply of soap, paper towels and hot water, especially in high-traffic areas. 
• Review the frequency of restroom checks, ensuring that sinks are always properly stocked and not blocked. 

Noted in 7.96% of 2024 inspections 

Advice from the EcoSure Experts:

Improper holding temperature is a common risk factor that can lead to foodborne illness. Improper cold holding can also lead to higher waste due to loss of improperly stored products and poor-quality meals. This issue arises due to high usage and frequent opening of refrigeration units, inadequate equipment and insufficient staff training. Health inspection data shows cold holding violations increase during warmer months; equipment is working harder to keep the temperature down in coolers and the environment and deliveries are made in warmer weather. Ensuring consistent cold holding temperatures is crucial for customer safety and maintaining high operational standards. Best practices for proper cold holding: 

• Keep TCS foods <41°F (5°C) with properly working equipment and properly maintained ice baths. Food stored in freezers should be frozen solid. Please note, some state or local jurisdictions or brands may have different cold holding standards. 
• Calibrate thermometers in 32°F (0°C) ice slush daily. 
• Check cold holding temperatures once per shift. Take and log temperatures each shift for each piece of equipment. Maintain a cold holding log with corrective actions. 
• Pre-chill cold hold unit. Turn on equipment and verify temperatures before adding product. 
• Set cooler temperatures to 34°F (1°C) to 38°F (3°C). The temperature of the holding unit should be cold enough to maintain the food <41°F (5°C). Have visible accurate thermometers in cold hold units. 
• Use walk-in coolers for long-term storage and cooling. 
• Cold hold units maintain temperature; they are not intended for cooling. Do not cool items in reach-ins, cold wells or drawers. 
• Do not overfill coolers; allow air to circulate. 
• Do not overfill pans; utilize shallow pans and close the lid on top open units during non-rush hours. 
• Pre-chill ingredients and prep menu items in small batches. The amount of time TCS food is held at room temperature during preparation should be limited. It’s a best practice to keep TCS foods in an ice bath to minimize the time >41°F (5°C). 
• Ensure restaurant deliveries are checked properly for temperature and quality to maintain cost control, especially with the rising cost of goods. 
• Do not leave deliveries out of temperature control for extended periods, including sitting outside the back door and in the preparation area before stocking. 
• Do not prop open walk-in or cooler doors. Limit time open if necessary. 

Noted in 6.51% of 2024 inspections 

Advice from the EcoSure Experts:

Maintaining a pest-free environment is crucial for brand protection and customer safety. The presence of insects, rodents and animals can lead to contamination, foodborne illnesses and damage to your operation’s reputation. Implementing effective pest control measures is essential for ensuring a safe and hygienic environment. 

• Conduct regular inspections of your facility to identify and address potential pest entry points. Look for cracks, gaps and other vulnerabilities in walls, floors and ceilings. 
• Ensure that trash cans are emptied frequently and kept clean. Use tightly sealed lids to prevent pests from accessing waste. Store waste away from food preparation areas. 
• Maintain a rigorous cleaning schedule to eliminate food residues and spills that attract pests. Pay special attention to hard-to-reach areas such as under equipment and behind appliances. 
• Store food in sealed containers and keep storage areas clean and organized. Ensure that food is stored off the ground and away from walls to prevent pest access. 
• Use door sweeps, window screens and other exclusion techniques to prevent pests from entering the facility. Ensure that doors and windows are closed tightly when not in use. 
• Partner with a professional pest control service to implement a comprehensive pest management program. Regular treatments and monitoring can help prevent infestations. 
• Train staff on proper pest prevention practices, including identifying signs of pest activity and reporting issues promptly. Ensure that employees understand the importance of maintaining a pest-free environment. 
• Use pest monitoring devices such as traps and sensors to detect and track pest activity. Regularly review monitoring data to identify trends and take corrective actions. 
• Keep the facility in good repair to prevent pest entry. Address any structural issues promptly and ensure that equipment is functioning properly. 
• Maintain detailed records of pest control activities, including inspections, treatments and corrective actions. Use these records to track progress and identify areas for improvement. 

Noted in 6.16% of 2024 inspections 

Advice from the EcoSure Experts:

Proper plumbing installation and maintenance are essential for preventing contamination and ensuring customer safety. Backflow devices play a crucial role in preventing the reverse flow of contaminated water into clean water supplies. Implementing effective plumbing practices is vital for maintaining a safe and hygienic environment. 

• Conduct regular inspections of plumbing systems to ensure they are functioning correctly and identify any potential issues. Check for leaks, blockages and signs of wear and tear. 
• Install and maintain backflow prevention devices to protect clean water supplies from contamination.  
• Ensure that all plumbing installations comply with local health codes and regulations. Use approved materials and techniques to prevent leaks and ensure long-term reliability. 
• Implement a preventive maintenance program for plumbing systems, including scheduled inspections and upkeep. Address any issues promptly to prevent contamination and ensure proper functioning. 
• Train staff on the importance of proper plumbing maintenance and backflow prevention. Ensure they understand how to identify and report issues promptly. 
• Maintain detailed records of plumbing inspections, maintenance activities and backflow device testing. Use these records to track progress and identify areas for improvement. 
• Develop and implement emergency procedures for plumbing issues, including steps to take in case of a backup incident. Ensure staff alert a manager, are trained on proper procedures to limit potential contamination and respond effectively. 
• Partner with a professional plumbing service to ensure that installations and maintenance are performed to the highest standards. Regular professional assessments can help prevent issues and ensure compliance. 
• Regularly monitor water quality to detect any signs of contamination. Use this data to take corrective actions and ensure the safety of your water supply. 
• Stay up to date with local health codes and regulations regarding plumbing and backflow prevention. Ensure that your facility meets all requirements to avoid violations and ensure customer safety. 

Noted in 5.0% of 2024 inspections 

Advice from the EcoSure Experts:

Proper ventilation and lighting are essential for maintaining a safe and hygienic environment in foodservice operations. Adequate ventilation helps control odors, reduce moisture and prevent the buildup of harmful contaminants, while proper lighting ensures that all areas are well-lit for safe food preparation and cleaning. Designated areas for specific tasks help maintain organization and prevent cross-contamination. 

• Conduct regular maintenance of ventilation systems to ensure they are functioning correctly. Clean and replace filters as needed to maintain air quality and prevent the buildup of grease and contaminants. 
• Ensure that kitchen hoods and exhaust fans are properly installed and maintained to remove smoke, steam, and odors. This helps maintain a comfortable and safe working environment for staff. 
• Ensure that all areas of the facility, including food preparation, storage and service areas, are well-lit. Use shatterproof light bulbs and covers to prevent contamination from broken glass. 
• Clearly designate areas for specific tasks such as food preparation, storage and cleaning. This helps prevent cross-contamination and ensures that each area is used appropriately. 
• Stay up-to-date with local health codes and regulations regarding ventilation, lighting and designated areas. Ensure that your facility meets all requirements to avoid violations and ensure customer safety. 
• Regularly monitor ventilation and lighting systems to ensure they are functioning correctly. Use this data to take corrective actions and maintain a safe environment. 
• Partner with professional services for the installation and maintenance of ventilation and lighting systems. Regular professional assessments can help prevent issues and ensure compliance. 
• Maintain detailed records of maintenance activities, inspections and corrective actions related to ventilation and lighting. Use these records to track progress and identify areas for improvement. 

Noted in 4.95% of 2024 inspections 

Advice from the EcoSure Experts:

Preventing contamination is crucial for ensuring food safety and protecting your brand. Contamination can lead to foodborne illnesses, regulatory non-compliance and damage to your operation’s reputation. Implementing effective practices for food preparation, storage and display is essential for maintaining a safe and hygienic environment. 

• Ensure that all staff wash their hands thoroughly and frequently, especially before handling food. Provide accessible handwashing stations with soap, paper towels and hot water. 
• Use separate cutting boards, utensils and equipment for raw and cooked foods. Train staff on the importance of preventing cross-contamination and ensure they follow best practices consistently. 
• Store food in sealed containers and keep storage areas clean and organized. Ensure that food is stored off the ground and away from walls to prevent pest access and contamination. 
• Maintain proper temperatures for food storage and display. Use calibrated thermometers to monitor temperatures and ensure that food is kept at safe levels. 
• Regularly clean and sanitize all food-contact surfaces, equipment and utensils. Use approved cleaning agents and sanitizers and follow proper procedures for washing, rinsing and sanitizing. 
• Train staff on proper food handling, storage and display practices. Ensure they understand the importance of preventing contamination and follow best practices consistently. 
• Implement a system for monitoring food preparation, storage and display areas. Regularly check for signs of contamination and take corrective actions as needed. 
• Ensure that food display areas are clean and well-maintained. Use sneeze guards and other protective barriers to prevent contamination from customers. 
• Implement effective pest control measures to prevent contamination from insects, rodents and other pests. Regularly inspect and maintain the facility to prevent pest entry. 
• Stay up-to-date with local health codes and regulations regarding food preparation, storage, and display. Ensure that your facility meets all requirements to avoid violations and ensure customer safety. 

To effectively avoid these violations during routine inspections, foodservice operators can implement robust Food Safety Management Systems (FSMS) and exercise Active Managerial Control (AMC). By integrating FSMS, operators can establish comprehensive Standard Operating Procedures (SOPs) that ensure consistent adherence to food safety standards.   

Active Managerial Control involves proactive oversight by management to monitor and verify that these SOPs are being followed diligently. This includes regular staff training, routine internal audits and immediate corrective actions when deviations are identified. By fostering a culture of continuous improvement and vigilance, foodservice operators can significantly reduce the incidence of violations, ensuring a safe and compliant environment for both customers and staff.