Table 2. An analysis of correlation between tags and keywords was used to decide which terms would be included in the model.

A correlation cutoff of .05 was used for inclusion in the model unless the authors strongly believed the keyword would be useful in the model despite low correlation (e.g., high quality, food poisoning, and employees, selected for relation to food quality, foodborne illness, and employee behavior). A liberal cut off point was used to include as many predictors as possible. Correlation is specific to pilot study training data which excluded all but Chinese restaurants.

Keyword	Negative Correlation with Health Code Rating >80	Keyword	Positive Correlation with Health Code Rating >80
Vomiting	-0.16	Dishes	0.11
Truck	-0.15	Clean	0.10
Humid	-0.07	Recommend	0.09
High quality	-0.03	Excellent	0.08
Food poisoning	-0.03	Affordable	0.08
Employees	-0.02	Delicious	0.07
		Service	0.07
		Fuck	0.06
		Fish	0.06
		Favorite	0.06
		Fabulous	0.06
		Ache	0.06
		Craving	0.05
		Professional	0.05
		Pushy	0.05