Retail food high risk violations dataset details


Interpreting the data

What these data tell us:

  • These data represent 15 critical items that if in noncompliance, are more likely to contribute to food contamination or illness. These violation areas are foodborne illness risk factors. The factors listed below are directly related to causing foodborne illness:

    • Approved source.
    • Cross-contamination.
    • Personnel with infections restricted.
    • Hands washed as needed.
    • Hygienic practices.
    • Preventing food contamination from bare hands.
    • Rapidly cool foods to 41ºF or less.
    • Rapidly reheat to 165ºF or greater.
    • Hot hold at 135ºF or greater.
    • Required cooking temperature.
    • Cold hold at 41ºF or less.
    • Adequate equipment to maintain food temperatures.
    • Adequate number, location.
    • Accessible handwashing facilities.
    • Soap & drying devices available.

What these data do not tell us:

  • These data do not give us measures of the actual risk of contracting a foodborne illness.
  • These data do not give us numbers of suspected or confirmed cases of foodborne illnesses.
  • These data are based on inspection results from individual establishments at specific dates and times. The data does not necessarily represent the overall conditions at the establishment.

  • Many risk factor violations are corrected at the time of inspection. A violation does not necessarily represent an ongoing risk of foodborne illness.

  • Comparisons of foodborne illness risk factor violation data to health measures are done at an aggregate level. Areas with higher risk factor violations do not necessarily mean that there will be higher rates for certain health effects. Different factors, such as genetics, can contribute to the health of an individual. 

Limitation of the data
These data are not representative of overall foodborne illness risk. This is only a small snapshot of foodborne illness risk factor characteristics in an area. The data does not take into account all factors that contribute to overall risk. The data only represents what may be possible given the data that has been collected.
About these measurements
This indicator is comprised of 15 measures taken from the CDPHE Retail Food Establishment Inspection Report. Each measure represents a critical item, which when in noncompliance, may increase the risk of causing foodborne illness.
This indicator is comprised of annual violation rates across risk factors and facility types. Aggregated violation rates are also available for each health agency or jurisdiction. Data are available for the years 2014 – 2018. Data may not be available for each jurisdiction, facility type, risk factor, or year.

Calculation methods

For all of these calculations, inspection data collected by local health agencies or CDPHE inspectors are used. These calculations only include data from facilities and risk factors that were inspected. Not all facilities and not all risk factors are inspected annually.

View retail food high risk violations metadata