Timeline / Data.gov — Health Datasets

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Evidence

What changed derived

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- "description": "The data set contains information on work orders created through HPD's Emergency Repair Program, Alternative Enforcement Program and Demolition programs and fees assessed against properties by HPD pursuant to the Housing Maintenance Code. The work orders are created to conduct emergency repair work when an owner fails to address a hazardous condition pursuant to the requirements of an HPD-issued violation, a Department of Buildings Declaration of Emergency, a Department of Health Commissioner's Order to Abate or an emergency violation issued by another City Agency. The work orders may be issued to a private vendor following the City's Procurement Rules or may be conducted by agency staff.\r\n\r\nThis is part of the <a href=https://data.cityofnewyork.us/browse?Data-Collection_Data-Collection=HPD+Charge+Data>HPD Charge Data collection of data tables.</a>",
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+ "description": "The Wake County health department inspects food service facilities\nthroughout Wake County. The department permits and inspects these facilities,\nand responds to citizen complaints. In the event of disease outbreak, the\ndepartment investigates to determine the source of the infection, and prevent\nfurther illness.\n\n<p>This dataset captures the restaurants that are\ninspected.<span>  </span>The data set is geocoded\nbased on address with approximately 85% of the locations having a valid\ngeo-location.<span>  </span></p>\n\n<p>You can find out additional information about our restaurant\ninspections on our website:<span>  </span><a href='https://www.wake.gov/departments-government/environmental-health-safety' rel='nofollow ugc'>Food Safety and Sanitation</a></p>\n\n<p>This table captures all Wake County sanitation\ninspections from September 20, 2012 to Present.</p><p>\n\n</p><p>This table is part of a set of data that combined will give\nyou a picture of all restaurant inspections.<span> \n</span>Those three tables are:</p>\n\n<p style='margin-bottom:0in; margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>1.<span style='font:7.0pt &quot;Times New Roman&quot;;'>     </span></span></span><b><span style='color:black;'>Restaurants:\n</span></b><span style='color:black;'>This table captures all active facilities\nwhere Wake County performs sanitations inspections.<span>  </span>Facilities that are closed are removed from\nall three files in this dataset.<span>  </span>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.</span></p>\n\n<p style='margin-bottom:0in; margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>2.<span style='font:7.0pt &quot;Times New Roman&quot;;'>     </span></span></span><b><span style='color:black;'>Food Inspections:\n</span></b><span style='color:black;'>This table captures all Wake County\nperforms sanitations inspections at active restaurants since September 20, 2012</span></p>\n\n<p style='margin-bottom:0in; margin-bottom:.0001pt; text-indent:-.25in;'><span style='color:black;'><span>3.<span style='font:7.0pt &quot;Times New Roman&quot;;'>     </span></span></span><b><span style='color:black;'><span style='color:rgb(76, 76, 76);'>Food Inspection </span>Violations:\n</span></b><span style='color:black;'>This table captures all violations\nidentified during specific Wake County sanitations inspections at active\nrestaurants since September 20, 2012.<span>  </span>It\nreports the results in code violations and according to CDC Risk Factors.<span>  </span></span>You can find additional information\nabout the CDC Risk Factors on the FDA website: <a href='https://www.fda.gov/food/retail-food-protection/retail-food-risk-factor-study' rel='nofollow ugc'><span style='font-size:10.0pt; font-family:&quot;Helv&quot;,&quot;sans-serif&quot;; color:blue; text-decoration:none;'>Retail Risk Factor\nStudy</span></a><span style='color:black;'></span></p>\n\n<p> </p>\n\n<p>The tables can be connected through the <span style='color:black;'>HSISID\nfield.<span>  </span></span></p>\n\n\n\n<p style='text-indent:-.25in;'><span style='font-family:Symbol;'><span><span style='font:7.0pt &quot;Times New Roman&quot;;'></span></span></span>The frequency of facility inspections fall under\nthe following rules:</p>\n\n<p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected once per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category I </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that prepare only non-potentially hazardous foods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected twice per year:</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category II </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>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.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected three times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Risk Category III </span></b><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>applies to food service\nestablishments that cook and cool no more than three potentially hazardous\nfoods.</span></p><p style='margin-left:.5in;'><b><u><span style='font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;;'>Inspected four times per year</span></u></b></p>\n\n<p style='margin-left:.5in;'><b><span style='font-size:12.0pt;'>Risk Category IV </span></b><span style='font-size:12.0pt;'>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.</span></p><span style='color:black;'><span><br /></span></span>\n\n<table border='0' cellpadding='0' cellspacing='0' style='width:513.0pt; border-collapse:collapse; margin-left:6.75pt; margin-right:6.75pt;' width='684'>\n <tbody><tr style='height:30.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:30.0pt;' valign='bottom' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><b><span style='color:black;'> </span></b></p>\n \n \n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><b><span style='color:black;'>Field</span></b></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:30.0pt;' valign='bottom' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><b><span style='color:black;'>Description</span></b></p>\n </td>\n </tr>\n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>HSISID</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>State code identifying the\n restaurant (also the primary key to identify the restaurant)</span></p>\n </td>\n </tr>\n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Score</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Final score for this inspection</span></p>\n </td>\n </tr>\n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Date</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Date of inspection</span></p>\n </td>\n </tr>\n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Description</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>General comments not that may or\n may not be tied to a inspection question</span></p>\n </td>\n </tr>\n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Type</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Type of inspection: Inspection, Re-inspection,\n Visit</span></p>\n </td>\n </tr>\n \n <tr style='height:15.0pt;'>\n <td style='width:1.75in; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='168'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>PermitID</span></p>\n </td>\n <td style='width:387.0pt; padding:0in 5.4pt 0in 5.4pt; height:15.0pt;' valign='top' width='516'>\n <p style='margin-bottom:0in; margin-bottom:.0001pt;'><span style='color:black;'>Deprecated. No longer provided.</span></p>\n </td>\n </tr>\n</tbody></table>",
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