Restaurant RankingRestaurant RankingPro/ConPro/Con

David F. Ludwig, M.P.H., R.S.David F. Ludwig, M.P.H., R.S.

Maricopa CountyMaricopa County

Environmental HealthEnvironmental Health

What does the Public Want ?What does the Public Want ?• Easy Access to Information

regarding the Sanitation of the Food Facility? How?

– Grade Card or Award in the Front window

– Internet Access to Health Inspections

– Number of Critical Violations

– Posted Previous Inspection

Let’s Look at Let’s Look at Some Web Some Web

SitesSites

Simple and Straight Forward

Static Violation List

Facility Posted Grade Cards

See the “A” Card

How does the Public defineHow does the Public define “ “Significant”?Significant”?

Inspector’s Observational Comments

ChallengeChallenge

Not Every Food Not Every Food Service Service

Regulatory usesRegulatory usesthe Same Set of the Same Set of

ViolationsViolations

Inspector’s Observational Comments

State Based Evaluation Rating System

Note that to have a “Good” Rating an Establishment is Required

to Correct all Critical ViolationsWhile the Inspector is On Site

Needs ImprovementNeeds Improvement

Sorting is done by MonthSorting is done by Month and Rating Typeand Rating Type

Violation Definitions StaticViolation Definitions Static

Indication if Violation wasIndication if Violation was Corrected during InspectionCorrected during Inspection

ChallengeChallenge

Not Every Food Not Every Food Service Service

Regulatory usesRegulatory usesthe Same the Same

Scoring SystemScoring System

Green Placard ("Pass"): Green Placard ("Pass"): A high level of compliance achieved. A high level of compliance achieved. Yellow Placard ("Conditional Pass"):Yellow Placard ("Conditional Pass"):Violations observed that required immediate Violations observed that required immediate correction and a follow-up inspection.correction and a follow-up inspection.Red Placard ("Closed"): Red Placard ("Closed"): Closure is required when an immediate danger Closure is required when an immediate danger to public health or safety is observed. to public health or safety is observed.

What do they mean?What do they mean?

Public Sees the Actual InspectionPublic Sees the Actual Inspection

So What Works?So What Works?

Where’s theWhere’s theProofProof

Interactive and Able to SortInteractive and Able to Sort

What Violations can Occur and still be an “A”What Violations can Occur and still be an “A”

Do Grade Cards Make Inspectors Do Grade Cards Make Inspectors More Lenient?More Lenient?

• Pressure between scoring a 89 vs. 90

• LA average score in below income area before Grade Cards - 74.5

• Average score in above the median – 78.8

• One year after Grade Cards – below income – 89.8

• Above median – 89.5

““A” CardA” Card = = 88.7588.75%%

What are the Percentages Today after 7 YearsWhat are the Percentages Today after 7 Years

““B” CardB” Card = = 10.5110.51%%

What are the Percentages Today after 7 YearsWhat are the Percentages Today after 7 Years

““C” CardC” Card = = 0.690.69%%

What are the Percentages Today after 7 YearsWhat are the Percentages Today after 7 Years

““D” CardD” Card = = 0.0040.004%%

What are the Percentages Today after 7 YearsWhat are the Percentages Today after 7 Years

Pure EconomicsPure Economics

•““A” Card A” Card increasesincreases Revenue by 5.7% Revenue by 5.7% compared to Not having a cardcompared to Not having a card

•““B” Card B” Card increasesincreases Revenue by 0.7% Revenue by 0.7% compared to Not having a cardcompared to Not having a card

•““C” Card C” Card decreasesdecreases Revenue by 1% Revenue by 1%

Zin & LeslieChoices ‘05

Since Instituting Grade Cards in 1998Since Instituting Grade Cards in 1998

13.1% Reduction 13.1% Reduction in Foodborne in Foodborne

Illness Illness HospitalizationsHospitalizations

ReportedReported

Scoring SystemScoring System

AWARD AWARD BASED BASEDGold - Top 25%Gold - Top 25%

Silver - Middle 50%Silver - Middle 50%

Based on CDC Identified Risk Based on CDC Identified Risk Factors for Foodborne IllnessFactors for Foodborne Illness

• Time/Temperature

• Hands as a vehicle of contamination

• Good Hygienic Practices

• Approved Sources

• Protection from Contamination

Extra Weight has been addedExtra Weight has been added

• 20 Points– 1A – Raw animal foods cooked to min. Temp.– 4A – Foods cooled in appropriate time– 12A – Persons with discharges– 13A – Bare Hand Contact– 26C – ROP

• 15 Points– 2A – Hot Holding– 5A – Cold Holding– 16A – Food Receiving– 16B – Shell Egg Receiving– 16C – Fluid Eggs that are not pasteurized

..20 POINT VIOLATION FREQUENCY BY FY

0.00%

1.00%

2.00%

3.00%

4.00%

5.00%

6.00%

7.00%

1A 4A 12A 13A 26C

VIOLATION NUMBER

FY 2002-03 FY 2003-04 FY 2004-05

CookingCookingCoolingCooling

IllIllWorkerWorker

Bare Hand Bare Hand ContactContact

ROPROP

Extra WeightExtra Weight• 10 Points

– 3A – Reheating– 6A – Hands washed when necessary– 8A – Hand washing procedures– 15A – Foods from Approved Sources/Safe– 15C – Raw Fish treated for parasite– 15E – Unsafe food not properly discarded– 15H – Bottled water not from approved source– 17A – Shellfish tags not present– 18A – Food protected from cross contamination– 19A – Re-Service of food– 19C – Food contacting unsanitized surfaces– 20A – Cleaned frequently– 20B – Not clean to sight and touch– 22B – Date marked food not disposed of– 25A – Time as a control

ValuesValues• 5 Points– Other Criticals

• 3 Points– PE1 – Washing hands in wrong sink– H1 – Hand sanitizer not approved– H2 – Handsink not accessible– H4 – No soap– H5 – No towels– H6 – Handwashing supplies at mop sink– S3 – Freezing records for fish not kept– F1 – Fruits/Vegetables not washed– W4 – Water used as san. Out of temp range – mech.

warewashing– W22 – Improper water pressure – mech. warewashing– W23 – Improper use of detergent-sanitizer– C5 – Non-critical cleaning of food-contact

• 1 point– Other non-criticals

Permit Type Class 1 Class 2 Class 3 Class 4 Class 5

Gold 0 0 - 1 0 - 5 0 - 5 0 - 6Silver 2 - 10 2 - 13 6 - 22 6 - 27 7 - 34No Award 11+ 14+ 23+ 28+ 35 +

Eating and Drinking Establishments10+ Seating - Award Scoring

Eating and Drinking Establishments10+ Seating - Award Percentages

Gold - 36%

Silver - 47%

No Award - 17%

Training - <1%

Permit Type Class 1 Class 2 Class 3 Class 4 Class 5

Gold 0 0 - 1 0 - 2 0 - 2 0Silver 1 - 8 2 - 15 3 - 19 3 - 21 1 - 31No Award 9+ 16+ 20+ 22+ 32+

Eating and Drinking Establishments0 - 9 Seating - Award Scoring

Eating and Drinking Establishments0-9 Seats - Award Percentages

Gold - 34%

Silver - 48%

No Award - 18%

Training - <1%

Other Food CategoriesAward Scoring

Permit Type Bakery Rtl GoceryRtl GoceryMeat MrkCateringSmall Large

Gold 0 - 1 0 0 - 1 0 - 1 0Silver 2 - 13 1 - 5 2 - 10 2 - 15 1 - 13No Award 14+ 6+ 11+ 16+ 14+

All Food Establishments Award Percentages

Gold - 36%

Silver - 47%

No Award - 17%

Training - 1%

46% Reduction 46% Reduction in in

Major ViolationsMajor Violations

What AreWhat Are Your Your Thoughts on Food Thoughts on Food

Service Public Service Public Notifications?Notifications?

Questions ?Questions ?

ftp://ftp://ftp.maricopa.gov/ftp.maricopa.gov/Get.From.Maricopa/Get.From.Maricopa/Normal.Downloads/Normal.Downloads/Environmental_Environmental_Services/Services/