Timeline / Data.gov — Health Datasets
changed Source changed
A new raw object was archived. Both versions are preserved. 4441 line(s) added, 3791 line(s) removed.
Evidence
| Source | Data.gov — Health Datasets |
|---|---|
| Agency | Data.gov |
| URL | https://api.gsa.gov/technology/datagov/v4/search?q=health&sort=last_harvested_date&per_page=100&api_key=${DATAGOV_API_KEY} |
| Observed by | Civic Memory, directly, on 2026-10-09T00:26:47+00:00 |
| Content type | application/json |
| Current object |
3bd33ec9d871f61ee5a22f6da91d7cd3375125eb015219131f01f70f7e3e5e1f
download raw
metadata
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| Previous object |
62a0299a034c4402915c4c342e1ec14861e45e5cfdc18a0dee11df3b852f7d2f
download raw
metadata
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What changed derived
This diff is not evidence. It was produced by
civic-memory.diff_engine 1.1.0 at
2026-10-09T00:26:47+00:00 by normalizing the two archived objects above. The
objects are authoritative; this reading of them can be regenerated or deleted
without loss. 4441 line(s) added, 3791 line(s) removed.
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In the scenario that an HSA's time series is determined to be too sparse (i.e., many weeks with percentages of 0%), a model is not fit, and the HSA is classified as “sparse”. \n\nFor additional information, please see: <a href=\"https://www.cdc.gov/ncird/surveillance/respiratory-illnesses/index.html#companion-guide\"><b>Companion Guide: NSSP Emergency Department Data on Respiratory Illness</b></a>\n\nUpdated once per week on Fridays. 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The HSA level data are reported for each county in the HSA. \n\nMore information on HSAs is available <a href=\"https://seer.cancer.gov/seerstat/variables/countyattribs/hsa.html\"><b>here</b></a>.\n\nFor the emergency department time series, trajectory classifications reported on for sub-state (HSA) emergency department time series, trajectory classifications are based on approximations of the first derivative (slope) of trends that are smoothed using generalized additive models (GAMs). To determine time intervals in which the slope is sufficiently changing (i.e., rate of change distinguishable from 0), 95% confidence intervals for the slope approximations are calculated and assessed. Weeks with a 95% confidence interval not containing 0 are classified as increasing if the slope estimate is positive and decreasing if the slope estimate is negative. Weeks with a 95% confidence interval containing 0 are classified as stable. 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"<p>Organisms living in honey bees and honey bee colonies form large associative holobiont communities that are integral to bee biology. High-throughput sequencing approaches to characterize these holobiont communities from honey bees in various states of health and disease are now commonplace, producing large amounts of nucleotide sequence data that must be accurately and consistently analyzed in order to produce reliable and comparable reports. In addition, new species designations and revisions are actively being made from honey bee holobiont communities, complicating nomenclature in larger databases where taxonomic descriptions associated with archived sequences can quickly become outdated and misleading. </p>\n<p>To improve the accuracy and consistency of honey bee holobiont research, we have developed HoloBee: a curated database of publicly accessioned nucleotide sequences from the honey bee holobiont community. Except in rare and noted exceptions made by curators, sequences used in HoloBee were obtained from, or in association with, <em>Apis mellifera</em> (Western honey bee) as well as other honey bee species where available (e.g. <em>Apis cerana</em>, <em>Apis dorsata</em>, <em>Apis laboriosa</em>, <em>Apis koschevnikovi</em>, <em>Apis florea</em>, <em>Apis andreniformis</em> and <em>Apis nigrocincta</em>). Sources include: within or on the surface of honey bees (adult, pupae, larvae, egg), corbicular pollen, bee bread, royal jelly, honey, comb, hive surfaces (e.g. bottom board debris, frames, landing platforms), and isolates of microbes, parasites and pathogens from honey bees. HoloBee contains two non-overlapping sets of sequence data, HoloBee-Barcode and HoloBee-Mop, each of which have distinct intended uses.</p>\n<p><strong>HoloBee-Barcode</strong> is a non-redundant database of taxonomically informative barcoding loci for all viruses, bacteria, fungi, protozoans and metazoans associated with honey bees (<em>Apis</em> spp.). It was created from an exhaustive master sequence archive of all valid holobiont sequences. Redundancy was removed from this master archive using a clustering algorithm that grouped sequences with ≥ 99% identity and retained the longest sequence from each cluster as the representative accession for that sequence type (“centroid”). These centroid sequences were concatenated into a fasta formatted file to create the HoloBee-Barcode database. Associated taxonomy for each centroid, including Superkingdom through Species and Strain/Isolate, was individually reviewed and corrected when necessary by a curator. Cross reference tables (separated according to 5 major taxonomic groups) provide a user-friendly outline of information for each centroid accession within HoloBee-Barcode including taxonomy, gene/product name, sequence length, the unaltered NCBI definition line, the number and identity of redundant sequences clustered within each centroid, and any additional information provided by the curator. HoloBee-Barcode centroid counts are: Viruses = 86; Bacteria = 496; Fungi = 41; Protozoa = 4; Metazoa = 60.</p>\n<p>HoloBee-Barcode is intended to improve and standardize quantitative and qualitative metagenomic descriptions of holobiont communities associated with honey bees by providing a curated set of barcode sequences. The goal of genetic barcoding is to associate a nucleotide sequence sample to a taxonomically valid species. Genomic regions targeted for such barcoding purposes varied by taxonomic group. The small subunit (SSU) ribosomal RNA, or 16S rRNA, is the most commonly used barcode for bacteria and is used in HB-Barcode. These 16S rRNA sequences will support the analysis of data generated with the widely used approach of amplicon-based 16S rRNA deep sequencing to study microbiota communities. Although barcode markers for fungi are less definitive than bacteria, HB-Barcode defaults to the ribosomal RNA internal transcribed spacer region (ITS), which typically includes ITS-1, 5.8S, and ITS-2. For some clades that cannot be resolved by this region, other barcode markers were selected. The majority of barcodes for metazoan taxa are the mitochondrial locus cytochrome c oxidase subunit I (COI). Complete mitochondrial DNA (mtDNA) sequence for <em>Apis cerana</em> (Asian honey bee) and <em>Galleria mellonella</em> (Greater wax moth) are included as barcodes for these species. We note that <em>A. cerana</em> mtDNA is included because it is considered a potentially invasive honey bee species and monitoring for its occurrence is in practice regionally, including in Australia, New Zealand and the USA. Protozoan barcodes include cytochrome b oxidase (Cytb), SSU, or ITS while entire genomes are used for viral barcoding. </p>\n<p><strong>HoloBee-Mop</strong> is a database comprised mostly of chromosomal, mitochondrial and plasmid genome assemblies in order to aggregate as much honey bee holobiont genomic sequence information as possible. For a few organisms without genome assembly data, transcriptome data are included (e.g. <em>Aethina tumida</em>, small hive beetle). Unlike HoloBee-Barcode, redundancy removal was not performed on the HoloBee-Mop database and thus this resource provides an archive of nucleotide sequence assemblies from honey bee holobionts. However, since full viral genomes are used in HoloBee-Barcode, only redundant viral sequences occur in HoloBee-Mop. All accessions within each of these assemblies were concatenated into a single fasta formatted file to create the HoloBee-Mop database. The intended purpose of HoloBee-Mop is to improve honey bee genome and transcriptome assemblies by “mopping-up” as much viral, bacterial, fungal, protozoan and non-honey bee metazoan sequence data as possible. Therefore, sequence data remaining after processing reads through both HoloBee-Barcode and HoloBee-Mop that do not map to the honey bee genome may contain unique data from taxonomic variants or novel species. Details for each sequence assembly within HoloBee-Mop are tabulated in cross reference tables according to each major taxonomic group. HoloBee-Mop assembly counts are: Viruses = 2; Bacteria = 55; Fungi = 5; Protozoa = 1; Metazoa = 6.</p>\n<p>Follow the HoloBee database on Twitter at: <a href=\"https://twitter.com/HoloBee_db\">https://twitter.com/HoloBee_db</a></p>\n<p>For questions about the HoloBee database, contact:\nHoloBee database team: holobee.db@gmail.com\nJay Evans: Jay.Evans@ars.usda.gov\nAnna Childers: Anna.Childers@ars.usda.gov</p>\n<div><br>Resources in this dataset:</div><br><ul><li><p>Resource Title: HoloBee_v2016.1 sequence database.</p> <p>File Name: HB_v2016.1.zip</p><p>Resource Description: This compressed file contains two fasta sequence files: \n\n1. HB_Bar_v2016.1.fasta (HoloBee-Barcode database)\n2. 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High-throughput sequencing approaches to characterize these holobiont communities from honey bees in various states of health and disease are now commonplace, producing large amounts of nucleotide sequence data that must be accurately and consistently analyzed in order to produce reliable and comparable reports. In addition, new species designations and revisions are actively being made from honey bee holobiont communities, complicating nomenclature in larger databases where taxonomic descriptions associated with archived sequences can quickly become outdated and misleading. </p>\n<p>To improve the accuracy and consistency of honey bee holobiont research, we have developed HoloBee: a curated database of publicly accessioned nucleotide sequences from the honey bee holobiont community. Except in rare and noted exceptions made by curators, sequences used in HoloBee were obtained from, or in association with, <em>Apis mellifera</em> (Western honey bee) as well as other honey bee species where available (e.g. <em>Apis cerana</em>, <em>Apis dorsata</em>, <em>Apis laboriosa</em>, <em>Apis koschevnikovi</em>, <em>Apis florea</em>, <em>Apis andreniformis</em> and <em>Apis nigrocincta</em>). Sources include: within or on the surface of honey bees (adult, pupae, larvae, egg), corbicular pollen, bee bread, royal jelly, honey, comb, hive surfaces (e.g. bottom board debris, frames, landing platforms), and isolates of microbes, parasites and pathogens from honey bees. HoloBee contains two non-overlapping sets of sequence data, HoloBee-Barcode and HoloBee-Mop, each of which have distinct intended uses.</p>\n<p><strong>HoloBee-Barcode</strong> is a non-redundant database of taxonomically informative barcoding loci for all viruses, bacteria, fungi, protozoans and metazoans associated with honey bees (<em>Apis</em> spp.). It was created from an exhaustive master sequence archive of all valid holobiont sequences. Redundancy was removed from this master archive using a clustering algorithm that grouped sequences with ≥ 99% identity and retained the longest sequence from each cluster as the representative accession for that sequence type (“centroid”). These centroid sequences were concatenated into a fasta formatted file to create the HoloBee-Barcode database. Associated taxonomy for each centroid, including Superkingdom through Species and Strain/Isolate, was individually reviewed and corrected when necessary by a curator. Cross reference tables (separated according to 5 major taxonomic groups) provide a user-friendly outline of information for each centroid accession within HoloBee-Barcode including taxonomy, gene/product name, sequence length, the unaltered NCBI definition line, the number and identity of redundant sequences clustered within each centroid, and any additional information provided by the curator. HoloBee-Barcode centroid counts are: Viruses = 86; Bacteria = 496; Fungi = 41; Protozoa = 4; Metazoa = 60.</p>\n<p>HoloBee-Barcode is intended to improve and standardize quantitative and qualitative metagenomic descriptions of holobiont communities associated with honey bees by providing a curated set of barcode sequences. The goal of genetic barcoding is to associate a nucleotide sequence sample to a taxonomically valid species. Genomic regions targeted for such barcoding purposes varied by taxonomic group. The small subunit (SSU) ribosomal RNA, or 16S rRNA, is the most commonly used barcode for bacteria and is used in HB-Barcode. These 16S rRNA sequences will support the analysis of data generated with the widely used approach of amplicon-based 16S rRNA deep sequencing to study microbiota communities. Although barcode markers for fungi are less definitive than bacteria, HB-Barcode defaults to the ribosomal RNA internal transcribed spacer region (ITS), which typically includes ITS-1, 5.8S, and ITS-2. For some clades that cannot be resolved by this region, other barcode markers were selected. The majority of barcodes for metazoan taxa are the mitochondrial locus cytochrome c oxidase subunit I (COI). Complete mitochondrial DNA (mtDNA) sequence for <em>Apis cerana</em> (Asian honey bee) and <em>Galleria mellonella</em> (Greater wax moth) are included as barcodes for these species. We note that <em>A. cerana</em> mtDNA is included because it is considered a potentially invasive honey bee species and monitoring for its occurrence is in practice regionally, including in Australia, New Zealand and the USA. Protozoan barcodes include cytochrome b oxidase (Cytb), SSU, or ITS while entire genomes are used for viral barcoding. </p>\n<p><strong>HoloBee-Mop</strong> is a database comprised mostly of chromosomal, mitochondrial and plasmid genome assemblies in order to aggregate as much honey bee holobiont genomic sequence information as possible. For a few organisms without genome assembly data, transcriptome data are included (e.g. <em>Aethina tumida</em>, small hive beetle). Unlike HoloBee-Barcode, redundancy removal was not performed on the HoloBee-Mop database and thus this resource provides an archive of nucleotide sequence assemblies from honey bee holobionts. However, since full viral genomes are used in HoloBee-Barcode, only redundant viral sequences occur in HoloBee-Mop. All accessions within each of these assemblies were concatenated into a single fasta formatted file to create the HoloBee-Mop database. The intended purpose of HoloBee-Mop is to improve honey bee genome and transcriptome assemblies by “mopping-up” as much viral, bacterial, fungal, protozoan and non-honey bee metazoan sequence data as possible. Therefore, sequence data remaining after processing reads through both HoloBee-Barcode and HoloBee-Mop that do not map to the honey bee genome may contain unique data from taxonomic variants or novel species. Details for each sequence assembly within HoloBee-Mop are tabulated in cross reference tables according to each major taxonomic group. HoloBee-Mop assembly counts are: Viruses = 2; Bacteria = 55; Fungi = 5; Protozoa = 1; Metazoa = 6.</p>\n<p>Follow the HoloBee database on Twitter at: <a href=\"https://twitter.com/HoloBee_db\">https://twitter.com/HoloBee_db</a></p>\n<p>For questions about the HoloBee database, contact:\nHoloBee database team: holobee.db@gmail.com\nJay Evans: Jay.Evans@ars.usda.gov\nAnna Childers: Anna.Childers@ars.usda.gov</p>\n<div><br>Resources in this dataset:</div><br><ul><li><p>Resource Title: HoloBee_v2016.1 sequence database.</p> <p>File Name: HB_v2016.1.zip</p><p>Resource Description: This compressed file contains two fasta sequence files: \n\n1. HB_Bar_v2016.1.fasta (HoloBee-Barcode database)\n2. 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In the event of disease outbreak, the department investigates to determine the source of the infection, and prevent further illness.</div><p>This dataset captures the restaurants that are inspected.<span> </span>The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.<span> </span></p><p>You can find out additional information about our restaurant inspections on our website:<span> </span><a target='_blank' href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc noopener noreferrer'>Food Safety and Sanitation</a></p><p>This table captures all Wake County sanitation inspections from September 20, 2012 to Present.</p><p> </p><p>This table is part of a set of data that combined will give you a picture of all restaurant inspections.<span> </span>Those three tables are:</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Restaurants: </strong>This table captures all active facilities where Wake County performs sanitations inspections.<span> </span>Facilities that are closed are removed from all three files in this dataset.<span> </span>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.</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>2.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Food Inspections: </strong>This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>3.</span><span style='font:7.0pt "Times New Roman";'> </span></span><span style='color:rgb(76,76,76);'><strong>Food Inspection </strong></span><span style='color:black;'><strong>Violations: </strong>This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012.<span> </span>It reports the results in code violations and according to CDC Risk Factors.<span> </span></span>You can find additional information about the CDC Risk Factors on the FDA website: <a target='_blank' href='https://www.fda.gov/food/retail-food-protection/retail-food-risk-factor-study' rel='nofollow ugc noopener noreferrer'><span style='color:blue; font-family:"Helv","sans-serif"; font-size:10.0pt;'><span style='text-decoration:none;'>Retail Risk Factor Study</span></span></a></p><p> </p><p>The tables can be connected through the <span style='color:black;'>HSISID field.<span> </span></span></p><p style='text-indent:-.25in;'> The frequency of facility inspections fall under the following rules:</p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected once per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category I </strong>applies to food service establishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected twice per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category II </strong>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.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected three times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category III </strong>applies to food service establishments that cook and cool no more than three potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected four times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Risk Category IV </strong>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.</span></p><p style='margin-left:.5in;'> </p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Field Descriptions</strong> are available </span><a target='_blank' href='https://maps.wake.gov/metadata/FoodInspectionViolationsFieldDefinitions.pdf' rel='nofollow ugc noopener noreferrer'><span style='font-size:12.0pt;'>here</span></a>.</p>", - "distribution_titles": [ - "CSV", - "GeoJSON", - "KML", - "Shapefile", - "ArcGIS Hub Dataset", - "ArcGIS GeoService" - ], - "harvest_record": "https://catalog.data.gov/harvest_record/74d58b4d-8425-4f73-9f16-b43f83bbb617", - "harvest_record_raw": "https://catalog.data.gov/harvest_record/74d58b4d-8425-4f73-9f16-b43f83bbb617/raw", - "has_download": false, - "has_spatial": true, - "identifier": "https://www.arcgis.com/home/item.html?id=9b04d0c39abd4e049cbd4656a0a04ba3&sublayer=2", - "keyword": [ - "Food Safety", - "Inspections", - "NC", - "North Carolina", - "Permit", - "Restaurants", - "Wake", - "Wake County" - ], - "last_harvested_date": "2026-10-07T19:23:35.892293", - "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": 21, - "publisher": "Wake County", - "slug": "food-inspection-violations", - "spatial_centroid": { - "lat": 35.74176, - "lon": -78.6747 - }, - "spatial_shape": { - "coordinates": [ - [ - [ - -78.9451, - 35.5378 - ], - [ - -78.9451, - 36.0477 - ], - [ - -78.2691, - 36.0477 - ], - [ - -78.2691, - 35.5378 - ], - [ - -78.9451, - 35.5378 - ] - ] - ], - "type": "Polygon" - }, - "theme": [ - "geospatial" - ], - "title": "Food Inspection Violations", - "type": "dataset" - }, - { - "_score": 6.672371, - "_sort": [ - 1791401008180, - 6.672371, - 24, - "447a7af9-67f8-4991-be0e-e19701f5da73" - ], - "access_level": "public", - "dcat": { - "@type": "dcat:Dataset", - "accessLevel": "public", - "contactPoint": { - "@type": "vcard:Contact", - "fn": "WakeCountyGovernment", - "hasEmail": "mailto:gisapps@wake.gov" - }, - "description": "<p>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.</p><p>This dataset captures the restaurants that are inspected.<span> </span>The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.<span> </span></p><p>You can find out additional information about our restaurant inspections on our website:<span> </span><a target='_blank' href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc noopener noreferrer'>Food Safety and Sanitation</a></p><p>This table captures all Wake County sanitation inspections from September 20, 2012 to Present.</p><p> </p><p>This table is part of a set of data that combined will give you a picture of all restaurant inspections.<span> </span>Those three tables are:</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Restaurants: </strong>This table captures all active facilities where Wake County performs sanitations inspections.<span> </span>Facilities that are closed are removed from all three files in this dataset.<span> </span>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.</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>2.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Food Inspections: </strong>This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>3.</span><span style='font:7.0pt "Times New Roman";'> </span></span><span style='color:rgb(76,76,76);'><strong>Food Inspection </strong></span><span style='color:black;'><strong>Violations: </strong>This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012.<span> </span>It reports the results in code violations and according to CDC Risk Factors.<span> </span></span>You can find additional information about the CDC Risk Factors on the FDA website: <a target='_blank' href='https://www.fda.gov/food/retail-food-protection/retail-food-risk-factor-study' rel='nofollow ugc noopener noreferrer'><span style='color:blue; font-family:"Helv","sans-serif"; font-size:10.0pt;'><span style='text-decoration:none;'>Retail Risk Factor Study</span></span></a></p><p> </p><p>The tables can be connected through the <span style='color:black;'>HSISID field.<span> </span></span></p><p style='text-indent:-.25in;'>T The frequency of facility inspections fall under the following rules:</p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected once per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category I </strong>applies to food service establishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected twice per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category II </strong>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.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected three times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category III </strong>applies to food service establishments that cook and cool no more than three potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected four times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Risk Category IV </strong>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.</span></p><p style='margin-left:.5in;'> </p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Field Descriptions</strong> are available </span><a target='_blank' href='https://maps.wake.gov/metadata/RestaurantsFieldDefinitions.pdf' rel='nofollow ugc noopener noreferrer'><span style='font-size:12.0pt;'>here</span></a>.</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'> </p>", - "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": "2026-10-07T15:59:39.505Z", - "publisher": { - "name": "Wake County" - }, - "spatial": "-78.9451,35.5378,-78.2691,36.0477", - "theme": [ - "geospatial" - ], - "title": "Restaurants in Wake County" - }, - "description": "<p>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.</p><p>This dataset captures the restaurants that are inspected.<span> </span>The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.<span> </span></p><p>You can find out additional information about our restaurant inspections on our website:<span> </span><a target='_blank' href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc noopener noreferrer'>Food Safety and Sanitation</a></p><p>This table captures all Wake County sanitation inspections from September 20, 2012 to Present.</p><p> </p><p>This table is part of a set of data that combined will give you a picture of all restaurant inspections.<span> </span>Those three tables are:</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Restaurants: </strong>This table captures all active facilities where Wake County performs sanitations inspections.<span> </span>Facilities that are closed are removed from all three files in this dataset.<span> </span>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.</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>2.</span><span style='font:7.0pt "Times New Roman";'> </span><strong>Food Inspections: </strong>This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012</span></p><p style='margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>3.</span><span style='font:7.0pt "Times New Roman";'> </span></span><span style='color:rgb(76,76,76);'><strong>Food Inspection </strong></span><span style='color:black;'><strong>Violations: </strong>This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012.<span> </span>It reports the results in code violations and according to CDC Risk Factors.<span> </span></span>You can find additional information about the CDC Risk Factors on the FDA website: <a target='_blank' href='https://www.fda.gov/food/retail-food-protection/retail-food-risk-factor-study' rel='nofollow ugc noopener noreferrer'><span style='color:blue; font-family:"Helv","sans-serif"; font-size:10.0pt;'><span style='text-decoration:none;'>Retail Risk Factor Study</span></span></a></p><p> </p><p>The tables can be connected through the <span style='color:black;'>HSISID field.<span> </span></span></p><p style='text-indent:-.25in;'>T The frequency of facility inspections fall under the following rules:</p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected once per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category I </strong>applies to food service establishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected twice per year:</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category II </strong>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.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected three times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong>Risk Category III </strong>applies to food service establishments that cook and cool no more than three potentially hazardous foods.</span></p><p style='margin-left:.5in;'><span style='font-family:"Calibri","sans-serif";'><strong><u>Inspected four times per year</u></strong></span></p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Risk Category IV </strong>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.</span></p><p style='margin-left:.5in;'> </p><p style='margin-left:.5in;'><span style='font-size:12.0pt;'><strong>Field Descriptions</strong> are available </span><a target='_blank' href='https://maps.wake.gov/metadata/RestaurantsFieldDefinitions.pdf' rel='nofollow ugc noopener noreferrer'><span style='font-size:12.0pt;'>here</span></a>.</p><p style='margin-bottom:.0001pt; text-indent:-.25in;'> </p>", - "distribution_titles": [ - "CSV", - "GeoJSON", - "KML", - "Shapefile", - "ArcGIS Hub Dataset", - "ArcGIS GeoService" - ], - "harvest_record": "https://catalog.data.gov/harvest_record/d00f78a9-71e2-45f6-8150-1c48a4ec5d7a", - "harvest_record_raw": "https://catalog.data.gov/harvest_record/d00f78a9-71e2-45f6-8150-1c48a4ec5d7a/raw", - "has_download": false, - "has_spatial": true, - "identifier": "https://www.arcgis.com/home/item.html?id=124c2187da8c41c59bde04fa67eb2872&sublayer=0", - 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