6-6-2 Food Operation Inspection Report Flashcards
Highly Susceptible Population
People who are more likely than others to experience food borne disease.
Time/Temp Control for Safety TSC Food
Food that requires a time and temp control safety to limit pathogenic microorganism growth or toxic formation
Person-in-charge (PIC)
Person responsible for the operation at time of inspection
Food
Color additive is a dye, pigment or other substance made by a process of synthesis
Cross Connection
Physical link through which contaminates from non-potable sources can enter the potable water supply
HACCP
Hazard Analysis and Critical Care Points
DD Form 2972
Food Facility Risk Assessment Survey
DD Form 2973
Food Operation Inspection Report
DD Form 2974
Tactical Kitchen Inspection Report
DD Form 2971
Conditional Employee or Food Employee Reporting Agreement
Follow-up Inspection
Conducted 7 days after initial inspection
Inspection Ratings
Fully Compliant
- No hits or 4 or less non-critical violations COS
Substantially Compliant
- No IHH and 2 or less Critical findings COS and 5 or less non-critical findings
Partially Compliant
- No IHH, 3 or more critical findings COS, and 6 or more non-critical findings
Non-Compliant
- IHH present, or any Critical Findings not COS
Critical Finding
Has an asterisk
Reporting Requirements for Food Safety Inspections (Blocks 1-19)
Blocks 1-3
- Facility Name, Address and Locations
Block 4
- Date
Blocks 5
- Inspection Type
Block 6
- Inspector
Block 7/8
- Start and End Time
Block 9
- PIC
Block 10
- Number and type of deficiency
Block 11
- Inspection Rating
Block 12
- Compliance Status
Block 13-15
- Facility Name, date and inspection type
Block 16/17
- Temp Observation
Block 18
- Remarks
Block 19
- Signature
