There are four main pages of the inspection report:
Basic Information – at the top of the first page you will find the establishment’s name, address, license type, owner’s name, telephone number. You will also find the following information:
Date and Time of the inspection,
State license number and expiration date,
State License is visibly posted,
Purpose of the inspection (Regular, Follow-up (to a failed inspection), Pre-Operational (before it opens), Complaint
Risk Category refers to risk of illness – For example, an establishment that cooks meat to order will be High. A place that sells only ked goods from an outside, approved source will be Low.
Number of Risk Factor/Intervention Violations and Repeat Risk Factor/Intervention Violations – The number of violations found in the second section of the first page titled, “Foodborne Illness Risk Factors and Public Health Interventions” determines the number in this box. The number of violations for the Repeat box below is determined by the number of repeat violations found from previous inspections.
Outcome of the Inspection – in the upper left corner there are three boxes: Failed, Closed and IHH. If none are checked, then it is passing. If Failed is checked, then there were more than 3 Critical violations or more than 10 Non-Critical violations and a follow-up inspection is required. A Critical violation is a regulatory noncompliance that is more likely than other violations to pose a risk of contamination, illness, or an Imminent Health Hazard. Critical violations relate directly to factors which lead to illness and must receive immediate attention and be corrected as soon as possible, but, in any event, within 10 days. Non-Critical violations must be corrected no later than 90 calendar days after the inspection. If Closed is checked, then the establishment closed. If IHH is checked, then there was an Imminent Health Hazard, such as no water or a fire.
Foodborne Illness Risk Factors and Public Health Interventions - Risk Factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. If the establishment is in compliance, then the compliance status column will say, “IN”. If not, then it will say, “OUT.” It could also say “N/O” or “N/A” for Not Observed and Not Applicable. The other column will say, “COS,” for Corrected On Site, if the violation was corrected immediately. It can also say “R” for Repeat violation.
Good Retail Practices – These practices are preventive measures to control the addition of pathogens, chemicals, and physical objects into foods. The owner’s and health inspector’s signatures appear at the bottom of this section, and the date of the follow-up inspection is also specified, if necessary.
Temperature Observations – Temperature measurements of water and food are taken to determine compliance with hot and cold temperature requirements. Hot water must be a minimum of 110F. Cold food must be kept at or below 41F and hot food must be kept at 140F or above. The range of temperature between 41-140F is known as he “Danger Zone,” because pathogens can multiply the most rapidly at these temperatures, especially 70-140F.
Observations and Corrective Actions – Each violation observed is itemized and sometime has notes from the inspector. The first number of the violation corresponds to the number of the violation on the first page. The second number references the location of the requirement in the Maine Food Code. The letter C or N indicates whether it is a Critical or Non-Critical violation.
Inspection Notes – These are helpful reminders to the management of the establishment, including Certified Food Protection Manager information, Violation Correction Time Frame and Documentation Retention.