EXPlANATION FOR THE FOOD ESTABLISHMENT INSPECTION REPORTS

The Adams County Health Department is required by Ordinance No. 2001-14 to inspect all retail food
establishments in Adams County. Through the authority of the Ordinance, the local department is
required to enforce Indiana State Department of Health Rule 410 lAC 7-24 "Retail Food Establishment
Sanitation Requirements". The Rule is based on U.S. Food and Drug Administration's (FDA)
requirements. The local department requires permits and permit fees and may revoke permits or require
establishments to temporarily close if conditions warrant.
Violations of the State Rule are required to be cited using "critical" and "non-critical" designations for
individual items. According to the definition in the Rule, a "critical" item is more likely to contribute to
food contamination than a "non-critical" item. It does not mean an establishment having "critical" items is
automatically unsanitary or on the verge of causing a food-borne illness. "Critical" items are merely more
important to correct sooner than "non-critical" items. Most food-borne illnesses the local department
investigates are caused by various food protection and handling issues in private homes.
Joe Spaulding and Richard Thompson are the department's food inspectors. Both inspectors have been
thoroughly trained by the Indiana State Department of Health's (ISDH) Food Protection Section in the
proper interpretation of the Rule. During the course of an inspection, the inspectors perform a variety of
tasks including taking temperatures of food being cooked, checking food being stored for future use or
available for consumer consumption, measuring the levels of sanitizing agents in dishwashing units and
for cleaning food contact surfaces, reviewing the policies and procedures of an establishment, looking for
signs of possible rodent or insect infestations, monitoring the process of how food is received and held in
storage areas, checking the general cleanliness of the establishment including restrooms, outside refuse
sites, and kitchen prep area locations, eliminating cross contamination of food by making sure raw
products are properly stored, and working with establishments to develop good personal hygiene
programs that promote frequent hand washing, the use of hair restraints, and not having any bare hand
contact with ready-to-eat food. Repeat inspections of establishments are performed-usually within a
week and sometimes sooner-if numerous problems are noted or there are unsanitary conditions,
Inspectors also present periodic educational programs for groups and individual establishments.
The local department's goal is to ensure Adams County food establishments provide safe food products.
Inspections and educational programs are important ways of striving to reach that goal.

-Terry R. Smith, Sanitarian/Env.Director

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