Food Safety Inspections

Indiana State Department of Health Retail Food Establishment Sanitation Requirements Title 410 IAC 7-24

The Indiana State Department of Health Retail Food Establishment Sanitation Requirements (Title 410 IAC 7-24) are intended to minimize the possibility of foodborne illness. Inspections are conducted for the West Lafayette campus and satellite campuses (Calumet, N. Central, and Ft. Wayne) at least once per semester. Fraternities, sororities, co-operatives, bistros, etc. at the West Lafayette campus are inspected at least once per year. Food service inspections results become public knowledge ten days after the inspection date and are located in the REM Environmental Health office. Microbial surface samples are collected once per semester from the West Lafayette campus residence hall food services. Results from microbial surface samples are used as a tool to measure cleaning and disinfection methods, as well as determining the quality of food items.

Foodborne illness is relatively common and not generally life threatening, but it can seriously compromise the health of anyone with a suppressed or stressed immune system. Staphylococcus aureus is the most common cause of foodborne illness, Campylobacter is the second most common cause of foodborne illness, and Salmonella, the most frequently reported cause of foodborne illness. Physical contaminants such as chemical (lighter fluid, pesticides), physical (glass, wood), or microbial (virus, bacteria, parasite) also contribute to foodborne illness. To prevent foodborne illness, comply with the regulations. For regulatory assistance visit the Indiana State Department of Health Food Protection Program web site. While there be sure to visit the Foodborne Illnesses Communicable Disease Facts and FBI Bacteria and Viral Charts pages as well.

If you are planning an event that will serve food you must complete and submit a Temporary Food Service Application. Use the Foodborne Illness Report Form if you suspect you have contracted a foodborne illness. The following is a partial overview intended to assist in preventing foodborne illness:

  1. Microbes (including pathogens) grow rapidly on food items between the temperatures 41F and 135F. Meat, poultry, and eggs are commonly contaminated when they arrive from the supplier; therefore, temperature control is critical for slowing or preventing microbial growth. 
    • Refrigerate foods immediately upon delivery
    • Refrigerators 41F or below
    • Freezers 0F or below
    • Hot displays 135F or above, cold displays 41F or below
    • Heat leftovers to 165F before putting on display
    • Cook poultry to 165F and ground beef to 155F.
    • Cool leftovers on ice or in refrigerator (bring to 41F or below in less than 4 hours), do not cool at room temperature.
    • Thaw meat in the refrigerator or under cold, running water, not at room temperature
  1. Ventilation hood should be functioning properly. Air flow at the stove hood should be at least 100 FPM. Small dish machines should be equipped with a condenser hood. The filters and the hoods themselves should be free from grease and dust.
  2. Food preparation and dish washing areas should have at least 70 foot-candles of light, other areas should have at least 20 foot-candles. All lights should have a clean, protective cover (including those on display tables).
  3. Dish machines should be free from lime build-up. The final rinse temperature at dish contact should be 160F or higher and 15-25 psi Chemical sanitizers should have a concentration of chlorine between 50-100 ppm.
  4. Hand washed items should be washed, rinsed and sanitized in a three-compartment sink (or two-compartment sink and a tub). To reduce the risk of chemical contamination this sink should be kept exclusively for washing. Food should never be handled in this sink. A separate sink should be used for food preparation which is never used for any other purpose.
  5. Equipment should be cleaned and sanitized with sanitizing bleach solution (one teaspoon of bleach per quart water). An approved sanitizer may be substituted for bleach. Dish cloths should be kept in a sanitizing solution between use.
  6. Equipment that is damaged, chipped, rusted etc. cannot be properly sanitized and can be a source of contamination (glass, wood, rust). Therefore, such equipment should be discarded.
  7. Hand washing sinks should be accessible and equipped with liquid soap, disposable towels and a trash can. Hands should be washed frequently since they are a major source of contamination, especially viral contamination.
  8. Mops, brooms etc. should be stored away from the kitchen. Mop water should never be disposed in a kitchen sink. Toxic items should be stored away from food and should be clearly labeled.
  9. Everyone entering the kitchen should wear a hair restraint. Personal items, including medications, should not be stored in the kitchen or pantry. Excess traffic should be kept to a minimum.
  10. Pest control measures such as screens and weather-stripping, lids on trash cans, and removal of excess crumbs and grease should be followed. To eliminate places for pest harborage, all stationary equipment should be sealed to walls.
  11. Measures should be taken to minimize the spread of communicable diseases. Sneeze guards should be installed; tongs/utensils should be provided to minimize touching food; utensils should be stored with the handles up, ice should be served only with a scoop which is stored outside the ice machine; there should be no eating, drinking, or smoking in the food preparation area. All cuts or infected wounds should be covered with a bandage; and, if on the hand, a plastic glove should be worn.
  12. To reduce risk of contamination and cross-contamination all stored food items should be covered. Never store potential hazardous foods (meats, poultry, eggs) such that they can drip or otherwise contaminate foods that may be eaten raw or partially cooked. After handling potentially hazardous foods, wash hands before handling foods which may be eaten raw or partially cooked. Furthermore, all surfaces (knives, cutting boards, counters) which touch potentially hazardous food should be sanitized or replaced with clean equipment before other foods are handled.
  13. All items should be six inches off the floor. This allows for all areas of all floors to be properly cleaned and helps control pests. Wooden shelves cannot be adequately cleaned and should be replaced with nonporous shelving. Cabinets and drawers should not be lined with paper.
  14. Each facility is required to have at least one employee certified in sanitation via Serve Safe or CFSP certification.