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The form records establishment and license details, inspection purpose and risk category, release and inspection date/time, and tracks compliance using status options (in compliance, out of compliance, corrected on-site, repeat violations, not observed, and not applicable). It lists foodborne illness risk factor and public health intervention items covering supervision, employee health, time/temperature controls, hygiene, contamination prevention, approved sources, and consumer advisory requirements.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/retail-food-establishment-inspection-report-state-form-57480-food-protection-division/340545/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/retail-food-establishment-inspection-report-state-form-57480-food-protection-division/340545.png","ImageObject",300,407,{"name":42,"@type":43},"Mack Lee","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-27","2026-09-22",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",11,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What compliance status codes are used in the inspection report?","Question",{"text":63,"@type":64},"The report uses COS for corrected on-site during inspection and R for repeat violation. It also uses IN for in compliance, OUT for not in compliance, N/O for not observed, and N/A for not applicable.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"Which areas does the form evaluate under foodborne illness risk factors?",{"text":68,"@type":64},"It evaluates supervision and person-in-charge knowledge, employee health, time/temperature control for safety, proper cooking and reheating, cooling and holding temperatures, and procedures for vomiting/diarrheal events.",{"name":70,"@type":61,"acceptedAnswer":71},"How does the report address contamination prevention and retail practices?",{"text":72,"@type":64},"It includes items on good hygienic practices, preventing contamination by hands, preventing bare-hand contact with ready-to-eat foods, separation and protection of food, and proper cleaning and sanitizing of food-contact surfaces.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},340545,1791258996,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,110,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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HEALTH  \u003Cbr>FOOD PROTECTION DIVISION   |  |  |  |  |  | Release Date   |  |  |  |  |  |  | 10 doys   |  |  |  | Date  \u003Cbr>Time In  \u003Cbr>Time Qut   |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  | No.of Risk Factor/lntervention Violations   |  |  |  |  |  |  |  |  |  | 2   |  |  |  |\n|  |  |  |  |  |  | No.of Repeat Risk Factor/lntervention  \u003Cbr>Violations   |  |  |  |  |  |  |  |  |  | |   |  |  |  |\n| Establishment  \u003Cbr>Tu yur Dear Pizn    |  |  |  |  | Address  \u003Cbr>2010 S Brawen St    |  |  | City/State  \u003Cbr>MarionIN   |  |  |  |  |  |  | Zip Code  \u003Cbr>4095    |  | Telephone  \u003Cbr>5x601-2298   |  |  |\n| License/Permit\\#  \u003Cbr>2025-278your   |  |  |  |  | ermit Holder  \u003Cbr> 0oor Pi2zza   |  |  | Purpose of Inspection  \u003Cbr>Rave   |  |  |  |  |  |  | Est.Type  \u003Cbr>2   |  | Risk Category  \u003Cbr>2   |  |  |\n| FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS  \u003Cbr>Mark\"X\"in appropriate boxfor cOS and/or R  \u003Cbr>Circle designated compliance status(IN,OUT,N/O,N/A)for each numbered item  \u003Cbr>COS=corrected on-site during inspection R=repeat violation  \u003Cbr>N/O=not observed NA=not applicable  \u003Cbr>OUT=not in compliance  \u003Cbr>IN=in compliance   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Compliance Status   |  |  |  |  |  | cos   | R   |  |  | Compliance Status   |  |  |  |  |  |  |  | cos    | R   |\n| Supervision   |  |  |  |  |  |  |  |  |  | 17(   | INDUT N/AN/O   |  |  | Proper disposition of returned,previously served,  \u003Cbr>reconditioned &unsafe food   |  |  |  |  |  |\n| PUTN/AN/O  \u003Cbr>们   |  |  |  | Person in charge present,demonstrates knowledgeand  \u003Cbr>performs duties   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  | Time/Temperature Control for Safety   |  |  |  |  |  |  |  |  |  |\n| DUTN/AN/O  \u003Cbr>IN   |  |  |  | Certified Food Protection Manager   |  |  |  |  |  | 18   | IN OUT N/KN  \u003Cbr>Proper cooking time &temperatures   |  |  |  |  |  |  |  |  |\n| Employee Health   |  |  |  |  |  |  |  |  |  | 19   | Proper reheating procedures for hot holding  \u003Cbr>IN OUT N/AN   |  |  |  |  |  |  |  |  |\n| DUTNANO  \u003Cbr>构   |  |  |  | Management,food employee and conditional employee;  \u003Cbr>knowledge,responsibilities and reporting   |  |  |  |  |  | 20   | INOUT N/AN9  \u003Cbr>KProper cooling time and temperature   |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  | 21   | INOUT N/人O  \u003Cbr>Proper hot holding temperatures   |  |  |  |  |  |  |  |  |\n| NOUTNAN/O  \u003Cbr>4   |  |  |  | Proper use of restriction and exclusion   |  |  |  |  |  | 22   | Proper cold holding temperatures  \u003Cbr>IN OUT N/  \u003Cbr>(   |  |  |  |  |  |  |  |  |\n| IN OUTN/ANO  \u003Cbr>5   |  |  |  | Procedures forresponding to vomiting and diarrheal events   |  |  |  |  |  | 23   | IN OUT N/KNOProper date marking and disposition   |  |  |  |  |  |  |  |  |\n| Good Hygienic Practices   |  |  |  |  |  |  |  |  |  | 24   | Time as a Public Health Control;procedures &  \u003Cbr>IN OUT N/  \u003Cbr>records  \u003Cbr>NJO   |  |  |  |  |  |  |  |  |\n| INDUT N/A N/O  \u003Cbr>6   |  |  |  | Proper eating,tasting,drinking,or tobacco products use   |  |  |  |  |  | Consumer Advisory   |  |  |  |  |  |  |  |  |  |\n| (OUT N/A N/O  \u003Cbr>7(   |  |  |  | No discharge from eyes,nose,and mouth   |  |  |  |  |  | 25   | IN OUTI  \u003Cbr>Consumer advisory provided for raw/undercooked  \u003Cbr>food  \u003Cbr>NANO   |  |  |  |  |  |  |  |  |\n| Preventing Contamination by Hands   |  |  |  |  |  |  |  |  |  | Highly Susceptible Populations   |  |  |  |  |  |  |  |  |  |\n| DUTN/A N/O  \u003Cbr>M   |  |  |  | Hands clean&properly washed   |  |  |  |  |  | 26   | INOUTN/NOl  \u003Cbr>Pasteurized foods used;prohibited foods not offered   |  |  |  |  |  |  |  |  |\n| 9   | INOUT N/ANo   |  |  | No bare hand contact with RTE food ora pre-approved  \u003Cbr>alternative procedure properly allowed   |  | ","cbCaiuc762PklTS6","https://ap.wps.com/l/cbCaiuc762PklTS6","pdf",371742,"English","# Foodborne Illness Risk Factors and Public Health Interventions\n## Compliance Status (COS, R, IN, OUT, N/O, N/A)\n## Supervision, Employee Health, and Time/Temperature Control\n## Hygiene and Contamination Prevention\n## Approved Sources and Retail Practices\n## Food Additives and Toxic Substances\n## Consumer Advisory and Highly Susceptible Populations","[{\"question\":\"What compliance status codes are used in the inspection report?\",\"answer\":\"The report uses COS for corrected on-site during inspection and R for repeat violation. It also uses IN for in compliance, OUT for not in compliance, N/O for not observed, and N/A for not applicable.\"},{\"question\":\"Which areas does the form evaluate under foodborne illness risk factors?\",\"answer\":\"It evaluates supervision and person-in-charge knowledge, employee health, time/temperature control for safety, proper cooking and reheating, cooling and holding temperatures, and procedures for vomiting/diarrheal events.\"},{\"question\":\"How does the report address contamination prevention and retail practices?\",\"answer\":\"It includes items on good hygienic practices, preventing contamination by hands, preventing bare-hand contact with ready-to-eat foods, separation and protection of food, and proper cleaning and sanitizing of food-contact surfaces.\"}]","Retail Food Establishment Inspection Report - State Form 57480 - Food Protection Division | PDF",1790037264]