The Wake County health department inspects food service facilities throughout Wake County. The department permits and inspects these facilities, and responds to citizen complaints. In the event of disease outbreak, the department investigates to determine the source of the infection, and prevent further illness.,This dataset captures the restaurants that are inspected. The data set is geocoded based on address with approximately 85% of the locations having a valid geo-location.,You can find out additional information about our restaurant inspections on our website: Food Safety and Sanitation,This table captures all Wake County sanitation inspections from September 20, 2012 to Present.,,This table is part of a set of data that combined will give you a picture of all restaurant inspections. Those three tables are:,1. Restaurants: This table captures all active facilities where Wake County performs sanitations inspections. Facilities that are closed are removed from all three files in this dataset. Per NC State regulations, facilities that have a change in ownership are considered closed and the restaurant re-opens under a new permit, even if there is not a change in the name of the restaurant.,2. Food Inspections: This table captures all Wake County performs sanitations inspections at active restaurants since September 20, 2012,3. Food Inspection Violations: This table captures all violations identified during specific Wake County sanitations inspections at active restaurants since September 20, 2012. It reports the results in code violations and according to CDC Risk Factors. You can find additional information about the CDC Risk Factors on the FDA website: Retail Risk Factor Study,,The tables can be connected through the HSISID field.,The frequency of facility inspections fall under the following rules:,Inspected once per year:,Risk Category I applies to food service establishments that prepare only non-potentially hazardous foods.,Inspected twice per year:,Risk Category II applies to food service establishments that cook and cool no more than two potentially hazardous foods. Potentially hazardous raw ingredients shall be received in a ready-to-cook form.,Inspected three times per year,Risk Category III applies to food service establishments that cook and cool no more than three potentially hazardous foods.,Inspected four times per year,Risk Category IV applies to food service establishments that cook and cool an unlimited number of potentially hazardous foods. This category also includes those facilities using specialized processes or serving a highly susceptible population.,