This dataset captures the restaurants that are\ninspected.\u00a0 The data set is geocoded\nbased on address with approximately 85% of the locations having a valid\ngeo-location.\u00a0
\n\nYou can find out additional information about our restaurant\ninspections on our website:\u00a0 Food Safety and Sanitation
\n\nThis table captures all Wake County sanitation\ninspections from September 20, 2012 to Present.
\n\n
This table is part of a set of data that combined will give\nyou a picture of all restaurant inspections.\u00a0\nThose three tables are:
\n\n1.\u00a0\u00a0\u00a0\u00a0 Restaurants:\nThis table captures all active facilities\nwhere Wake County performs sanitations inspections.\u00a0 Facilities that are closed are removed from\nall three files in this dataset.\u00a0 Per NC\nState regulations, facilities that have a change in ownership are considered\nclosed and the restaurant re-opens under a new permit, even if there is not a change\nin the name of the restaurant.
\n\n2.\u00a0\u00a0\u00a0\u00a0 Food Inspections:\nThis table captures all Wake County\nperforms sanitations inspections at active restaurants since September 20, 2012
\n\n3.\u00a0\u00a0\u00a0\u00a0 Food Inspection Violations:\nThis table captures all violations\nidentified during specific Wake County sanitations inspections at active\nrestaurants since September 20, 2012.\u00a0 It\nreports the results in code violations and according to CDC Risk Factors.\u00a0 You can find additional information\nabout the CDC Risk Factors on the FDA website: Retail Risk Factor\nStudy
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\n\nThe tables can be connected through the HSISID\nfield.\u00a0
\n\n\n\nThe frequency of facility inspections fall under\nthe following rules:
\n\nInspected once per year:
\n\nRisk Category I applies to food service\nestablishments that prepare only non-potentially hazardous foods.
Inspected twice per year:
\n\nRisk Category II applies to food service\nestablishments that cook and cool no more than two potentially hazardous foods.\nPotentially hazardous raw ingredients shall be received in a ready-to-cook\nform.
Inspected three times per year
\n\nRisk Category III applies to food service\nestablishments that cook and cool no more than three potentially hazardous\nfoods.
Inspected four times per year
\n\nRisk Category IV applies to\nfood service establishments that cook and cool an unlimited number of\npotentially hazardous foods. This category also includes those facilities using\nspecialized processes or serving a highly susceptible population.
| \n \u00a0 \n \n \nField \n | \n \n Description \n | \n
| \n HSISID \n | \n \n State code identifying the\n restaurant (also the primary key to identify the restaurant) \n | \n
| \n Score \n | \n \n Final score for this inspection \n | \n
| \n Date \n | \n \n Date of inspection \n | \n
| \n Description \n | \n \n General comments not that may or\n may not be tied to a inspection question \n | \n
| \n Type \n | \n \n Type of inspection: Inspection, Re-inspection,\n Visit \n | \n
| \n PermitID \n | \n \n Deprecated. No longer provided. \n | \n