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The report records inspection timing and risk category, and evaluates compliance status for core foodborne illness risk factors and public health interventions. It lists numbered items assessing supervision, employee health, time/temperature control, hygienic practices, hand protection from contamination, approved sources, and food-contact surface sanitation, including “in compliance,” “not in compliance,” and related repeat/corrected 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substances.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},340541,1790156684,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":81,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":39},2336477974920,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Food Establishment Inspection Report  \nPage 1 of 3  \n\n| Local Health Department and Address Woodford County Health Department  \u003Cbr>1831 S.Main Street  \u003Cbr>Eureka,IL61530   |  |  |  |  |  |  |  | Number of Risk Factor/Intervention Violations   |  |  |  |  | 0   | Date   |  | 5/6/2026   |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  | Time In   |  | 9:05 AM   |  |  |\n|  |  |  |  |  |  |  |  | Number of Repeat Risk Factor/Intervention Violations   |  |  |  |  | 0   |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  |  |  |  |  |  | TIme Out   |  | 10:25 AM   |  |  |\n| EstablishmentYoder's Country Market   |  |  |  | Phone(309)923-9494   |  |  |  |  |  |  | Email  \u003Cbr>yoderscountrymarket.il@gmail.com   |  |  |  |  |  |  |  |\n| dares 1550 County Road 2000E   |  |  |  |  | Cilty/state Roanoke,IL  \u003Cbr>ZIP Code 61561   |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| License/Permlt\\#26137   |  |  | Permit Holder Jon &Valerie Yoder   |  |  |  |  |  |  |  | Purpose of Inspection Routine   |  |  |  | Rlsk Category |I   |  |  |  |\n| FOODBORNELLNESS RISKFACTORS AND PUBLICHEALTHINTERVENTIONS   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| CIrcle designated compliance status(IN,OUT,N/O,N/A)for each numbered item  \u003Cbr>Mark \"X\"in the appropriate box for COS and/orR   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| OUT:not in compliance  \u003Cbr>IN:In compliance  \u003Cbr>N/O:not observed N/A:not applicable  \u003Cbr>COS:corrected on-site during inspection  \u003Cbr>R:repeat violation   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| Risk factors are important practices or proceduresidentified as the most prevalent contributing factors of foodborne illness or in]ury  \u003Cbr>Pubiic health Interventions are control measures to prevent foodborne illnessor injury   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| coS  \u003Cbr>R  \u003Cbr>\\#Compliance Status   |  |  |  |  |  |  |  |  | \\#  \u003Cbr>Compliance Status   |  |  |  |  |  |  |  | COS R   |  |\n| Supervision   |  |  |  |  |  |  |  |  | Protection from Contamination   |  |  |  |  |  |  |  |  |  |\n| 1   | IN   | Person in charge present,demonstrates knowledge,  \u003Cbr>land performs duties.   |  |  |  |  |  |  | 15   | IN   |  | Food is separated and protected.   |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  | 16   | IN   |  | Food-contact surfaces;cleaned and sanitized.   |  |  |  |  |  |  |\n| 2   | IN   | Certified Food Protection Manager(CFPM)   |  |  |  |  |  |  | 17   | IN   |  | Proper disposition of returned,previously served,  \u003Cbr>reconditioned,and unsafe food.   |  |  |  |  |  |  |\n| Employee Health   |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |  |\n| 3   | IN   | Management,food employee,and conditional  \u003Cbr>lemployee;knowledge,responsibllities,and reporting.   |  |  |  |  |  |  | Time/Temperature Control for Safety   |  |  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  | 18   | N/O   |  | Proper cooking time and temperatures.   |  |  |  |  |  |  |\n| 4   | IN   | Proper use of restriction and exclusion.   |  |  |  |  |  |  | 19   | N/A   |  | Proper reheating procedures for hot holding.   |  |  |  |  |  |  |\n| 5   | IN   | procedures for responding to vomiting and diarrheal  \u003Cbr>levents.   |  |  |  |  |  |  | 20   | N/A   |  | Proper cooling time and temperature.   |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  | 21   | N/O   |  | Proper hot holding temperatures.   |  |  |  |  |  |  |\n| Good Hyglenlc Practices   |  |  |  |  |  |  |  |  | 22   | IN   |  | Proper cold holding temperatures.   |  |  |  |  |  |  |\n| 6   | IN   | Proper eating,tasting,drinking,or tobacco product  \u003Cbr>use.   |  |  |  |  |  |  | 23   | IN   |  | Proper date marking and disposition.   |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |  | 24   | N/A   |  | Time as a Public Health Control;procedures and  \u003Cbr>records.   |  |  |  |  |  |  |\n| 7   | IN   | No discharge from eyes,nose,and mouth.   |  | ","cbCaiacst1qGt6vI","https://ap.wps.com/l/cbCaiacst1qGt6vI","pdf",444975,"English","# Inspection Overview\n## Establishment Information and Inspection Details\n## Purpose, Risk Category, and Compliance Status Codes\n# Foodborne Illness Risk Factors and Public Health Interventions\n## Supervision and Employee Health\n## Time/Temperature Control and Hygienic Practices\n## Preventing Contamination by Hands and Protection from Contamination\n## Approved Sources and Food-Contact Surface Controls\n# Good Retail Practices\n## Preventive Measures for Food Safety","[{\"question\":\"What inspection purpose and risk category are indicated in the report?\",\"answer\":\"The report states the purpose of inspection as routine and lists an indicated risk category for the establishment.\"},{\"question\":\"How does the report represent compliance outcomes for each numbered item?\",\"answer\":\"Each item is marked using compliance status codes including IN (in compliance), OUT (not in compliance), N/O (not observed), N/A (not applicable), and COS/R for corrected on-site during inspection or repeat violations.\"},{\"question\":\"What categories of food safety topics are evaluated?\",\"answer\":\"The report evaluates supervision, employee health, time/temperature control for safety, good hygienic practices, hand protection to prevent contamination, protection from contamination, approved food sources, and controls for food-contact surfaces and toxic substances.\"}]","Yoder's Country Market Roanoke - Food Establishment Inspection Report | PDF",1790037247]