Phillips Margaret L, Elledge Brenda L, Basara Heather G, Lynch Robert A, Boatright Daniel T
University of Oklahoma Health Sciences Center, College of Public Health, Department of Occupational and Environmental Health, Oklahoma City, OK 73104, USA.
J Environ Health. 2006 Jun;68(10):24-30, 55.
Records of restaurant inspections by public health departments provide sequential "snapshots" of conditions in retail food service establishments that can be used to identify risk factors and evaluate the effectiveness of interventions. Data from a random 10 percent sample of restaurant inspection files from 31 counties in Oklahoma, including 4,044 inspections conducted during 1996-2000 in "medium-risk" and "high-risk" establishments, were analyzed to determine rates of critical violations and recurrent violations for different categories of establishments. Repeat violations accounted for about half of all violations. Establishments subjectively designated as high risk by health department personnel were in fact found to have higher violation rates than those described as medium-risk establishments. Outside Oklahoma County, regional chain restaurants were significantly more likely than other restaurants to have recurrent violations of critical items related to food-holding temperature, hygiene practices, sanitization, and hygiene facilities. Differences observed in violation rates among individual establishments were not primarily attributable to inconsistent enforcement by individual inspectors; rather, they appeared to be indicative of real differences in hygienic conditions and practices.
公共卫生部门的餐厅检查记录提供了零售食品服务机构状况的连续“快照”，可用于识别风险因素并评估干预措施的有效性。对来自俄克拉荷马州31个县的餐厅检查文件随机抽取10%的样本数据进行了分析，其中包括1996 - 2000年期间在“中等风险”和“高风险”机构进行的4044次检查，以确定不同类别机构的严重违规率和反复违规率。反复违规约占所有违规行为的一半。卫生部门人员主观认定为高风险的机构，实际上被发现违规率高于那些被描述为中等风险的机构。在俄克拉荷马县以外，区域连锁餐厅比其他餐厅更有可能反复违反与食品储存温度、卫生习惯、消毒和卫生设施相关的关键项目。各机构之间违规率的差异并非主要归因于个别检查员执法不一致；相反，它们似乎表明卫生条件和做法存在实际差异。
