Food Service Inspections
- Porter County
- Food Service Division
- Current: Food Service Inspections
Retail Food Establishments are inspected according to sanitation requirements in the Indiana Food Code 410 IAC 7-26. The following is a detail of the types of violations documented on food service inspection reports:
- (P) Priority Violations
Directly related to foodborne illness risk factors. Examples include improper cooking temperatures, cooling practices, or handwashing. - (Pf) Priority Foundation Violations
Support priority items by providing the tools or systems needed for control. Examples include lacking a food thermometer, sanitizer test strips, or written procedures. - (C) Core Violations
General sanitation, maintenance, or good retail practice issues that do not directly relate to foodborne illness. Examples include facility cleanliness, equipment upkeep, or labeling.
The majority of inspections conducted are unscheduled, allowing a more accurate picture of day-to-day food safety practices. Priority violations that cannot be corrected immediately require follow-up inspections to verify timely correction and continued compliance. Establishments have the option to submit an inspection response with any corrective actions for other violations.
August
September
October
November
December
Retail Food Establishments are inspected according to sanitation requirements in the Indiana Food Code 410 IAC 7-26. The following is a detail of the types of violations documented on food service inspection reports:
- (P) Priority Violations
Directly related to foodborne illness risk factors. Examples include improper cooking temperatures, cooling practices, or handwashing. - (Pf) Priority Foundation Violations
Support priority items by providing the tools or systems needed for control. Examples include lacking a food thermometer, sanitizer test strips, or written procedures. - (C) Core Violations
General sanitation, maintenance, or good retail practice issues that do not directly relate to foodborne illness. Examples include facility cleanliness, equipment upkeep, or labeling.
The majority of inspections conducted are unscheduled, allowing a more accurate picture of day-to-day food safety practices. Priority violations that cannot be corrected immediately require follow-up inspections to verify timely correction and continued compliance. Establishments have the option to submit an inspection response with any corrective actions for other violations.
January
- Inspection Report
- Violation Report
February
- Inspection Reports
March
- Inspection Reports
April
- Inspection Reports
May
- Inspection Reports
June
- Inspection Reports
July
- Inspection Reports
August
- Inspection Reports
September
- Inspection Reports
October
- Inspection Reports
November
- Inspection Reports
December
- Inspection Reports
