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
\n\n\u00a0
\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
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
\n\n\u00a0
\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
This dataset captures the restaurants that are inspected. The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.
You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation
This table captures all Wake County sanitation inspections from September 20, 2012 to Present.
This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:
1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.
2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012
3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study
The tables can be connected through the HSISID field.
The frequency of facility inspections fall under the following rules:
Inspected once per year:
Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.
Inspected twice per year:
Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.
Inspected three times per year
Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.
Inspected four times per year
Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.
Field Descriptions are available here.
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You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation
This table captures all Wake County sanitation inspections from September 20, 2012 to Present.
This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:
1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.
2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012
3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study
The tables can be connected through the HSISID field.
The frequency of facility inspections fall under the following rules:
Inspected once per year:
Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.
Inspected twice per year:
Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.
Inspected three times per year
Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.
Inspected four times per year
Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.
Field Descriptions are available here.
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This dataset captures the restaurants that are inspected. The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.
You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation
This table captures all Wake County sanitation inspections from September 20, 2012 to Present.
This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:
1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.
2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012
3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study
The tables can be connected through the HSISID field.
T The frequency of facility inspections fall under the following rules:
Inspected once per year:
Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.
Inspected twice per year:
Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.
Inspected three times per year
Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.
Inspected four times per year
Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.
Field Descriptions are available here.
","distribution":[{"@type":"dcat:Distribution","accessURL":"https://data-wake.opendata.arcgis.com/api/download/v1/items/124c2187da8c41c59bde04fa67eb2872/csv?layers=0","format":"CSV","mediaType":"text/csv","title":"CSV"},{"@type":"dcat:Distribution","accessURL":"https://data-wake.opendata.arcgis.com/api/download/v1/items/124c2187da8c41c59bde04fa67eb2872/geojson?layers=0","format":"GeoJSON","mediaType":"application/vnd.geo+json","title":"GeoJSON"},{"@type":"dcat:Distribution","accessURL":"https://data-wake.opendata.arcgis.com/api/download/v1/items/124c2187da8c41c59bde04fa67eb2872/kml?layers=0","format":"KML","mediaType":"application/vnd.google-earth.kml+xml","title":"KML"},{"@type":"dcat:Distribution","accessURL":"https://data-wake.opendata.arcgis.com/api/download/v1/items/124c2187da8c41c59bde04fa67eb2872/shapefile?layers=0","format":"ZIP","mediaType":"application/zip","title":"Shapefile"},{"@type":"dcat:Distribution","accessURL":"https://data-wake.opendata.arcgis.com/datasets/Wake::restaurants-in-wake-county","format":"Web Page","mediaType":"text/html","title":"ArcGIS Hub Dataset"},{"@type":"dcat:Distribution","accessURL":"https://maps.wake.gov/arcgis/rest/services/Inspections/RestaurantInspectionsOpenData/MapServer/0","format":"ArcGIS GeoServices REST API","mediaType":"application/json","title":"ArcGIS GeoService"}],"identifier":"https://www.arcgis.com/home/item.html?id=124c2187da8c41c59bde04fa67eb2872&sublayer=0","issued":"2016-08-12T18:16:04.000Z","keyword":["Food Safety","Inspections","NC","North Carolina","Permit","Restaurants","Wake","Wake County"],"landingPage":"https://data-wake.opendata.arcgis.com/datasets/Wake::restaurants-in-wake-county","license":"https://creativecommons.org/licenses/by/4.0","modified":"2026-09-02T04:30:27.000Z","publisher":{"name":"Wake County"},"spatial":"-78.9746,35.5378,-78.2667,36.0504","theme":["geospatial"],"title":"Restaurants in Wake County"},"description":"
The Wake County health department inspects food service facilities throughout Wake County. The department permits and inspects these facilities, and responds to citizen complaints. In the event of disease outbreak, the department investigates to determine the source of the infection, and prevent further illness.
This dataset captures the restaurants that are inspected. The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.
You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation
This table captures all Wake County sanitation inspections from September 20, 2012 to Present.
This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:
1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.
2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012
3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study
The tables can be connected through the HSISID field.
T The frequency of facility inspections fall under the following rules:
Inspected once per year:
Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.
Inspected twice per year:
Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.
Inspected three times per year
Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.
Inspected four times per year
Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.
Field Descriptions are available here.
","distribution_titles":["CSV","GeoJSON","KML","Shapefile","ArcGIS Hub Dataset","ArcGIS GeoService"],"harvest_record":"https://catalog.data.gov/harvest_record/a5a26702-b5ae-459b-b1e5-ebd4fcb13862","harvest_record_raw":"https://catalog.data.gov/harvest_record/a5a26702-b5ae-459b-b1e5-ebd4fcb13862/raw","has_download":false,"has_spatial":true,"identifier":"https://www.arcgis.com/home/item.html?id=124c2187da8c41c59bde04fa67eb2872&sublayer=0","keyword":["Food Safety","Inspections","NC","North Carolina","Permit","Restaurants","Wake","Wake County"],"last_harvested_date":"2026-09-02T19:23:53.590255","organization":{"aliases":["north carolina"],"code_repo_exempt":false,"code_repo_url":null,"description":null,"id":"6f5c454f-8dd6-44dd-8d70-89f04303d273","logo":"https://raw.githubusercontent.com/GSA/logo/refs/heads/master/county_wake_nc.png","name":"Wake County","organization_type":"County Government","slug":"wake-county-nc"},"parent_identifier":null,"popularity":22,"publisher":"Wake 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Wastewater-based epidemiology, which is the science of studying community sewage for public health information, is one method of getting information about community health and narcotics consumption. In an effort to prevent and reduce opioid misuse, the City of Tempe is working with scientists from Arizona State University's Biodesign Institute to study the city's wastewater.
Additional Information
Source: Arizona State University's Biodesign Institute provided Excel document.
Contact: Zoe Aiello
Contact email: Zoe_Aiello@tempe.gov
Data Source Type: Table
Preparation Method: Excel Spreadsheet entered into ArcGIS Survey 123 form which populates ArcGIS Online feature layer table.
Publish Frequency: Weekly, as data becomes available Publish Method: The collection area testing data are provided by scientists from Arizona State University's Biodesign Institute and published to an ArcGIS Online feature layer table.
Data Dictionary
Wastewater-based epidemiology, which is the science of studying community sewage for public health information, is one method of getting information about community health and narcotics consumption. In an effort to prevent and reduce opioid misuse, the City of Tempe is working with scientists from Arizona State University's Biodesign Institute to study the city's wastewater.
Additional Information
Source: Arizona State University's Biodesign Institute provided Excel document.
Contact: Zoe Aiello
Contact email: Zoe_Aiello@tempe.gov
Data Source Type: Table
Preparation Method: Excel Spreadsheet entered into ArcGIS Survey 123 form which populates ArcGIS Online feature layer table.
Publish Frequency: Weekly, as data becomes available Publish Method: The collection area testing data are provided by scientists from Arizona State University's Biodesign Institute and published to an ArcGIS Online feature layer table.
Data Dictionary
Additional Information
Additional Information
The incident locations represented are approximated and not the actual location of the incident. Latitudinal and longitudinal coordinates have been truncate to 3 decimal points. The estimated location lies within approximately a 1/4 mile radius. This approximated location data is also shown on the dashboard.
This feature layer supports the Opioid Abuse Probable EMS Call Dashboard. The following documents what data are collected and why they are being collected.\u00a0
Opioid Abuse Probable
A call may be coded as \u201copioid abuse probable\u201d for many reasons, such as
\u201cOpioid abuse probable\u201d is determined by Tempe Fire Medical Rescue Department\u2019s Emergency medical technicians and paramedics on scene at the time of the incident.\u00a0
Narcan/Naloxone Given
\u201cNarcan/Naloxone Given\u201d refers to whether the medication Narcan/Naloxone was given to patients who exhibited signs or symptoms of a potential opioid overdose or to patients who fall within treatment protocols that require Narcan/Naloxone to be given.\u00a0 Narcan/Naloxone are the same medication with Narcan being the trade name and Naloxone being the generic name for the medication.\u00a0 Narcan is the reversal medication used by medical providers for opioid overdoses.
Groups
\u201cGroups\u201d are used to determine if there are specific populations that have an increase in opioid abuse.\u00a0
Gender
Patient gender is documented as male or female when crews are able to obtain this information from the patient. There are some circumstances where this information is not readily determined and the patient is unable to communicate with our crews. In these circumstances, crews may document unknown/unable to determine.\u00a0
Information about the data can be found at\u00a0https://bit.ly/2xXbD20
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This feature layer supports the Opioid Abuse Probable EMS Call Dashboard. The following documents what data are collected and why they are being collected.\u00a0
Opioid Abuse Probable
A call may be coded as \u201copioid abuse probable\u201d for many reasons, such as
\u201cOpioid abuse probable\u201d is determined by Tempe Fire Medical Rescue Department\u2019s Emergency medical technicians and paramedics on scene at the time of the incident.\u00a0
Narcan/Naloxone Given
\u201cNarcan/Naloxone Given\u201d refers to whether the medication Narcan/Naloxone was given to patients who exhibited signs or symptoms of a potential opioid overdose or to patients who fall within treatment protocols that require Narcan/Naloxone to be given.\u00a0 Narcan/Naloxone are the same medication with Narcan being the trade name and Naloxone being the generic name for the medication.\u00a0 Narcan is the reversal medication used by medical providers for opioid overdoses.
Groups
\u201cGroups\u201d are used to determine if there are specific populations that have an increase in opioid abuse.\u00a0
Gender
Patient gender is documented as male or female when crews are able to obtain this information from the patient. There are some circumstances where this information is not readily determined and the patient is unable to communicate with our crews. In these circumstances, crews may document unknown/unable to determine.\u00a0
Information about the data can be found at\u00a0https://bit.ly/2xXbD20
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People infected with measles can shed the virus, or pieces of its genetic material. These materials enter the wastewater system through normal bodily waste. Wastewater is collected from sample sites throughout Tempe that represent collection areas. Each collection area represents a population greater than 3,000 people.
Wastewater collection areas are geographic regions that include the properties whose wastewater (sewage) flows past a shared sampling point on its way to a wastewater treatment plant. Each sample represents a mixture of wastewater from everyone connected to that part of the sewer system. Because the sample is a mixture of sewage that represents a population of at least 3,000 people, it is impossible to determine who or how many people may have contributed to a positive detection.
At each sampling site, wastewater is collected continuously over a 24-hour period to create a sample that reflects waste from the full day. The sample is then transported to a laboratory, where scientists prepare and analyze it to determine whether the measles genetic material can be detected.
For more information about how wastewater testing works, please visit the Tempe Wastewater BioIntel Program\u2019s \u201cHow We Do It\u201d webpage.
About the data:
Additional Information
Source: The Translational Genomics Research Institute (TGen), part of City of Hope, is an Arizona-based, nonprofit medical research institute.
Contact: Zoe Aiello
Contact email: Zoe_Aiello@tempe.gov
Preparation Method: Test results are provided by TGen.
Publish Frequency: Weekly or as data becomes available
Publish Method: Manual
","distribution":[{"@type":"dcat:Distribution","accessURL":"https://data.tempe.gov/api/download/v1/items/104ebcc76bff44368b6c949e15ae703e/csv?layers=0","format":"CSV","mediaType":"text/csv","title":"CSV"},{"@type":"dcat:Distribution","accessURL":"https://data.tempe.gov/api/download/v1/items/104ebcc76bff44368b6c949e15ae703e/geojson?layers=0","format":"GeoJSON","mediaType":"application/vnd.geo+json","title":"GeoJSON"},{"@type":"dcat:Distribution","accessURL":"https://data.tempe.gov/api/download/v1/items/104ebcc76bff44368b6c949e15ae703e/kml?layers=0","format":"KML","mediaType":"application/vnd.google-earth.kml+xml","title":"KML"},{"@type":"dcat:Distribution","accessURL":"https://data.tempe.gov/api/download/v1/items/104ebcc76bff44368b6c949e15ae703e/shapefile?layers=0","format":"ZIP","mediaType":"application/zip","title":"Shapefile"},{"@type":"dcat:Distribution","accessURL":"https://data.tempe.gov/datasets/tempegov::biomarker-measles-dataset","format":"Web Page","mediaType":"text/html","title":"ArcGIS Hub Dataset"},{"@type":"dcat:Distribution","accessURL":"https://services.arcgis.com/lQySeXwbBg53XWDi/arcgis/rest/services/Biomarker_Measles_(public_view)/FeatureServer/0","format":"ArcGIS GeoServices REST API","mediaType":"application/json","title":"ArcGIS GeoService"}],"identifier":"https://www.arcgis.com/home/item.html?id=104ebcc76bff44368b6c949e15ae703e&sublayer=0","issued":"2026-02-13T22:19:14.000Z","keyword":["Arizona","BioIntel","BioIntel Program","Biomarker","Tempe","Wastewater","community health","gastrointestinal viruses","measles","public health","respiratory viruses","virus"],"landingPage":"https://data.tempe.gov/datasets/tempegov::biomarker-measles-dataset","license":"https://creativecommons.org/licenses/by/4.0","modified":"2026-08-28T23:48:28.972Z","publisher":{"name":"City of Tempe"},"spatial":"-180.0000,-89.0000,180.0000,89.0000","theme":["geospatial"],"title":"Biomarker Measles (Dataset)"},"description":"This dataset supports the\u202fBiomarker: Measles page on the\u202fTempe Wastewater BioIntel Program site.
People infected with measles can shed the virus, or pieces of its genetic material. These materials enter the wastewater system through normal bodily waste. Wastewater is collected from sample sites throughout Tempe that represent collection areas. Each collection area represents a population greater than 3,000 people.
Wastewater collection areas are geographic regions that include the properties whose wastewater (sewage) flows past a shared sampling point on its way to a wastewater treatment plant. Each sample represents a mixture of wastewater from everyone connected to that part of the sewer system. Because the sample is a mixture of sewage that represents a population of at least 3,000 people, it is impossible to determine who or how many people may have contributed to a positive detection.
At each sampling site, wastewater is collected continuously over a 24-hour period to create a sample that reflects waste from the full day. The sample is then transported to a laboratory, where scientists prepare and analyze it to determine whether the measles genetic material can be detected.
For more information about how wastewater testing works, please visit the Tempe Wastewater BioIntel Program\u2019s \u201cHow We Do It\u201d webpage.
About the data:
Additional Information
Source: The Translational Genomics Research Institute (TGen), part of City of Hope, is an Arizona-based, nonprofit medical research institute.
Contact: Zoe Aiello
Contact email: Zoe_Aiello@tempe.gov
Preparation Method: Test results are provided by TGen.
Publish Frequency: Weekly or as data becomes available
Publish Method: Manual
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These data are collected in a standardized OMB controlled form and are transferred, along with the samples, for accessioning in the National Marine Mammal Tissue Bank.","downloadURL":"https://data.nist.gov/od/ds/mds2-3986/2025NMMTBInventoryFinal.csv","format":"comma delimited .csv","mediaType":"text/csv","title":"National Marine Mammal Tissue Bank Specimen Inventory"}],"identifier":"ark:/88434/mds2-3986","issued":"2025-11-17","keyword":["Tissue bank","archive","biobank","biology","biorepository","biospecimen science","cleanroom","contaminants","environment","exposure","inventory","marine mammal"],"landingPage":"https://data.nist.gov/od/id/mds2-3986","language":["en"],"license":"https://www.nist.gov/open/license","modified":"2025-09-04 00:00:00","programCode":["006:045"],"publisher":{"@type":"org:Organization","name":"National Institute of Standards and Technology"},"theme":["Bioscience","Bioscience:Biomaterials","Chemistry:Analytical chemistry","Environment","Environment:Environmental health","Environment:Marine science"],"title":"The National Marine Mammal Tissue Bank Specimen Inventory"},"description":"The inventory covers specimens collected from the Alaska Marine Mammal Tissue Archival Program (AMMTAP) and the Marine Mammal Health and Stranding Response Program (MMHSRP) by contributors between 1987 and the most recent update. 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Goldfain, Grace E. Waters, Lynn Davis, Heather J. Patrick, and Thomas A. Germer, \"Validated UV-C bidirectional reflectance distribution function measurements with a spectrophotometer directional reflectance module,\" Applied Optics 63, 7715-7725 (2024). https://doi.org/10.1364/AO.527427 . The figures in the paper show a subset of the data included in this archive.\n\nThis archive contains the measured BRDF of materials commonly found in public spaces where UV disinfection may be used. The BRDF is measured at wavelengths of 222 nm, 255 nm, and 280 nm. The 8 samples measured are an acrylonitrile butadiene styrene (ABS) plastic panel, a vinyl sheet, a polypropylene sheet, an extruded steel sheet, an extruded aluminum sheet, a silver-coated reflector, a glossy white ceramic tile, and a glossy grey ceramic tile. 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These data are stored in a format adhering to the Database Infrastructure for Mass Spectrometry (DIMSpec) project. That project produces and uses databases like this one, providing a complete toolkit for non-targeted analysis. 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