Table. Number of times each of the 15 most common violations were cited on routine restaurant inspections statewide, 1993–2000.

Violation	Frequency
Nonfood contact surfaces of equipment and utensils clean	142,924
Floors constructed, drained, clean, good repair, covering, installation, dustless cleaning methods	142,812
Walls, ceilings, attached equipment, constructed, good repair, clean surfaces, dustless cleaning methods	136,178
Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents	127,156
Non-food contact surfaces designed, constructed, maintained, installed, located	111,813
Food protection during storage, preparation, display, service, transportation	101,126
Food (ice) contact surfaces designed, constructed, maintained, installed	96,657
Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stored	91,422
Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand-cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles	88,140
Single-service articles, storage, dispensing	81,562
Containers or receptacles, covered, adequate number, insect and rodent proof, frequency, clean	78,143
Lighting provided as required, fixtures shielded	71,453
Toxics items properly stored, labeled, useda	70,995
Thermometers provided and conspicuous	69,595
Food protection during storage, preparation, display, service, transportation	69,059

^a“Critical” item.