DOH Restaurant Inspections CY2025
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Display Order System Field Name Public Field Name Field Description (for publication) 1. Date Date Date of restaurant inspection 2. Facility_Name Facility_Name Name of facility inspected 3. Facility_Address Facility_Address Address of facility inspected 4. Zip_Code Zip_Code ZIP code of facility inspected 5. Inspection_Type Inspection_Type Inspection type 6. Risk Risk Risk 7. Closure_Re_Open Closure_Re_Open Closure or re-opening? 8. Business_Code Business_Code Type of business 9. Critical_item_1 Critical_item_1 Violation of critical item 1: food obtained from appropriate source 10. Critical_item_2 Critical_item_2 Violation of critical item 2: food separated and protected from adulteration, spoilage, and contamination 11. Critical_item_3 Critical_item_3 Violation of critical item 3: food workers with infection or diarrhea restricted in accordance with 10.06.01.06E 12. Critical_item_4 Critical_item_4 Violation of critical item 4: hands clean and properly washed 13. Critical_item_5 Critical_item_5 Violation of critical item 5: cooling time and temperature 14. Critical_item_6a Critical_item_6a Violation of critical item 6a: cold holding temperature 15. Critical_item_6b Critical_item_6b Violation of critical item 6b: hot holding temperature 16. Critical_item_7a Critical_item_7a Violation of critical item 7a: cooking time and temperature 17. Critical_item_7b Critical_item_7b Violation of critical item 7b: reheating time and temperature 18. Critical_item_8 Critical_item_8 Violation of critical item 8: potable hot and cold running water provided 19 Critical_item_9 Critical_item_9 Violation of critical item 9: sewage discharged in accordance with all applicable state and local codes
显示顺序 | 系统字段名 | 公开字段名 | 公开用途字段说明 1 | Date | Date | 餐饮机构检查日期 2 | Facility_Name | Facility_Name | 被检查餐饮机构名称 3 | Facility_Address | Facility_Address | 被检查餐饮机构地址 4 | Zip_Code | Zip_Code | 被检查餐饮机构的ZIP码 5 | Inspection_Type | Inspection_Type | 检查类型 6 | Risk | Risk | 检查风险评级 7 | Closure_Re_Open | Closure_Re_Open | 是否停业或复业 8 | Business_Code | Business_Code | 经营业务类型 9 | Critical_item_1 | Critical_item_1 | 关键违规项1：食品采购来源合规 10 | Critical_item_2 | Critical_item_2 | 关键违规项2：食品已有效分离并采取防护措施，避免掺杂、变质及污染 11 | Critical_item_3 | Critical_item_3 | 关键违规项3：食品从业人员若出现感染或腹泻症状，需按照10.06.01.06E条款要求实施离岗限制 12 | Critical_item_4 | Critical_item_4 | 关键违规项4：从业人员手部清洁且洗手操作符合规范 13 | Critical_item_5 | Critical_item_5 | 关键违规项5：食品冷却时间与温度达标 14 | Critical_item_6a | Critical_item_6a | 关键违规项6a：冷藏持温温度符合标准 15 | Critical_item_6b | Critical_item_6b | 关键违规项6b：热持温温度符合标准 16 | Critical_item_7a | Critical_item_7a | 关键违规项7a：食品烹饪时间与温度达标 17 | Critical_item_7b | Critical_item_7b | 关键违规项7b：食品再加热时间与温度达标 18 | Critical_item_8 | Critical_item_8 | 关键违规项8：已提供符合饮用标准的冷热自来水 19 | Critical_item_9 | Critical_item_9 | 关键违规项9：污水排放符合所有适用的州级及地方规范
