Food Quality Analysis Dataset -- Ocotober 2016
Items: Violations receive a score of "1", otherwise blank
Date Insp Facility
1
3
4
7
9 11 13 24 26 30
10/3 BARC
1
10/3 Dunkin Donuts 597 Farm. Ave.
10/4 Nuchies
1
10/4 Pines at Bristol
10/4 Chopsticks Kitchen
1
1
10/4 Sun Fat
1
10/4 Sabaidee Thai
1
1
1
1
1
1
1
10/5 Kens Grill
10/5 Subway N. Main St.
1
1
10/5 New Nice Chinese
1
1
1
1
1
10/5 Sonic
10/5 Chunky Tomato
10/6 Village Green Rehab
10/6 Friendly's
1
10/7 Route 72 Diner
1
10/7 Lucky Grocery
1
10/7 Taste of China
1
1
1
10/11 Ingraham Manor
1
10/11 Marilyn's Pub
1
10/14 Lee Po
1
1
1
10/14 Legend's Sports Bar
1
1
1
1
10/17 Dunkin Donuts Middle St.
1
10/17 Vivaldi's Pizza
1
1
1
1
10/17 San Gennaro
1
1
1
1
1
1
10/17 People's Choice
10/17 New Nice Chinese
1
1
1
1
1
10/19 Sabrina's Restaurant
1
10/19 Renaissance Farms
1
10/19 Sabaidee Thai
1
1
10/20 LJ's Pizza
1
1
10/21 Grinder's Keepers
10/21 Super Stop & Shop Farmington
1
1
10/21 Jakes Wayback Burger
1
10/21 Taste of China
1
1
1
10/21 Zzaam
1
1
1
1
10/24 Route 6 Pizza
1
1
1
10/25 Southside Meat Market
1
10/25 Two Brother's Pizza
1
1
10/25 Spiga D'Oro
1
1
10/26 Bristol Polish Citizens Club
1
1
10/26 Pizza House
1
1
10/31 Lee Po
1
10/31 Vivaldi's Pizza
1
10/31 San Gennaro
1
1
Item Number
sumof times
average (percent)
Key
1
3
4
7
9
11
13
24
26
30
34
60
34
60 score
1
1
1
1
3
3
9
4
9
7
14
9
7
11
5
13
6
24
14
26
14
30
1
34
0
7
20
20
32
16
11
14
32
32
2
0
95
96
96
94
91
94
64
99
91
79
100
91
97
92
95
94
89
96
93
92
84
96
84
73
92
79
92
98
86
92
97
84
94
90
70
84
91
87
90
89
89
94
95
90
60 score
3
7
16.08
Risk Factor Violations
Approved source, wholesome, nonadulterated
Potentailly hazardous food meets temperature requirements during storage, preparation, display, service and transportation
transportation.
Adequate facilities to maintain product temperature, thermometers provided.
Food protected during storage, preparation, display, service and transportation.
Handling of food minimized.
Toxic chemicals, storage, handling, dispensing, use.
Handwashing facilities provided, hands washed, clean.
Sanitization rinse (hot water - chemical)
Food-contact surfaces clean.
Hot and cold water under pressure, provided as required.
No cross connections, back siphonage, backflow.
Qualified Food Operator, Alternate, Training Program.