Post-2018 Sample Retail Food Establishment Inspection Report


 Note: Click on any violation to get a description of the public health significance of that violation.

Violations that are the most prevalent contributing factors of foodborne illness or injury.

1. Person in charge present, demonstrates knowledge, and performs duties
2. Certified Food Protection Manager

 Employee Health
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
4. Proper use of restriction and exclusion
5. Procedures for responding to vomiting and diarrheal events

 Good Hygienic Practices
6. Proper eating, tasting, drinking, or tobacco use
7. No discharge from eyes, nose, and mouth

 Preventing Contamination by Hands
8. Hands clean & properly washed
9. No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed
10. Adequate handwashing sinks properly supplied and accessible

 Approved Source
11. Food obtained from approved source
12. Food received at proper temperature
13. Food in good condition, safe, & unadulterated
14. Required records available: shellstock tags, parasite destruction

 Protection from Contamination
15. Food separated and protected
16. Food contact surfaces; cleaned & sanitized
17. Proper disposition of returned, previously served, reconditioned & unsafe food

 Time/Temperature Control for Safety
18. Proper cooking time & temperatures
19. Proper reheating procedures for hot holding
20. Proper cooling time and temperature
21. Proper hot holding temperatures
22. Proper cold holding temperatures
23. Proper date marking and disposition
24. Time as a Public Health Control; procedures & records

 Consumer Advisory
25. Consumer advisory provided for raw/undercooked food
 Highly Susceptible Populations
26. Pasteurized foods used; prohibited foods not offered
 Food/Color Additives and Toxic Substances
27. Food additives: approved & Properly used
28. Toxic substances properly identified, stored & used

 Conformance with Approved Procedures
29. Compliance with variance / specialized process / HACCP
Preventative measures to control the addition of pathogens, chemicals & physical objects into foods.

 Safe Food and Water
30. Pasteurized eggs used where required
31. Water & ice from approved source
32. Variance obtained for specialized processing methods

 Food Temperature Control
33. Proper cooling methods used; adequate equipment for temperature control
34. Plant food properly cooked for hot holding
35. Approved thawing methods used
36. Thermometer provided & accurate

 Food Identification
37. Food properly labeled; original container
 Prevention of Food Contamination
38. Insects, rodents, & animals not present
39. Contamination prevented during food preparation, storage & display
40. Personal cleanliness
41. Wiping Cloths; properly used & stored
42. Washing fruits & vegetables

 Proper Use of Utensils
43. In-use utensils: properly stored
44. Utensils, equipment & linens: properly stored, dried, & handled
45. Single-use / single-service articles: properly stored & used
46. Gloves used properly

 Utensils, Equipment and Vending
47. Food & non-food contact surfaces cleanable, properly designed, constructed, & used
48. Warewashing facilities: installed, maintained, & used; test strips
49. Non-food contact surfaces clean

 Physical Facilities
50. Hot & cold water available; adequate pressure
51. Plumbing installed; proper backflow devices
52. Sewage & waste water properly disposed
53. Toilet facilities: properly constructed, supplied, & cleaned
54. Garbage & refuse properly disposed; facilites maintained
55. Physical facilities installed, maintained, & clean
56. Adequate ventilation & lighting; designated areas used

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