TABLE 1.

Frequency and Percent of Restaurant Characteristics Obtained From Manager Interviews

Restaurant Characteristic	#	%
Cuisine (N = 351)
American	214	61.0
Other	137	39.0
Ownership type (N = 351)
Independent	241	68.7
Chain	110	31.3
Language spoken most often (N = 351)
English	275	78.3
Other	76	21.7
Meals served daily (N = 341)
≤150	177	51.9
150–300	81	23.8
>300	83	24.3
Restaurant has cooling policy (N = 350)
No	48	19.2
Yes (not written)	202	80.8
Yes (written)	100	49.5
Kitchen manager certification required (N = 343)	201	58.6
Food-worker-to-kitchen-manager ratio (N = 349)
≤2	97	27.8
2–4	125	35.8
>4	127	36.4
Kitchen manager has been at the restaurant (N = 351)
≤4 yr	178	50.7
>4 yr	173	49.3
Number of kitchen managers (N = 351)
≤2	237	67.5
>2	114	32.5
Any kitchen managers received food safety training (N = 351)
No	18	5.1
Yes	333	94.9
Kitchen manager training includes cooling (N = 329)
No	6	1.8
Yes	323	98.2
Kitchen manager is food safety certified (N = 349)	257	73.6
Number of food workers (N = 349)
≤7	181	51.9
>7	168	48.1
Food workers received food safety training (N = 347)
No	22	6.3
Yes	325	93.7
Worker food safety training includes cooling (N = 319)
No	22	6.9
Yes	297	93.1

Note. N equals the denominator for the question; values vary throughout the table because of skip patterns and nonresponses in the interview.