Food Operation Inspection Report

Question 1

Who is HSP?

Answer 1

immunocompromised individuals (pre school children, older adults)

food facitly that provides custodial care, health care

miliatry personnel

Question 2

what is Potentially Hazardous Foods (TCS foods)

Answer 2

foods that requires time/temperature control

food that supports the growth of microorganisms

Question 3

what is a regulatory authority

Answer 3

qualified military or DOD civilian medical personnel.

Question 4

what is a person in charge (PIC)

Answer 4

the individual presnt at a food establishment who is responisble for the operation at the time of inspection

Question 5

what is a medical authority

Answer 5

the commander of the medical treatment facility or tactical unit of his or her designated representative

Question 6

what is a provision

Answer 6

food safety criteria or guidelines

Question 7

what is a hazard

Answer 7

as it relates to HACPP means, any biological chemical or physical property that can cause unacceptable risk

Question 8

cross connection

Answer 8

physical link through which contaminates from non potable souces can enter the potable water supply

Question 9

what is a foodborne illness

Answer 9

illness transmitted to people by food

Question 10

inspection forms use in food service inspections

Answer 10

DD Form 2972 
DD Form 2973 
DD form 2974
DD form 2971 
self evaluation

Question 11

what is the 2972

Answer 11

food facility risk assessment survey

Question 12

2973

Answer 12

food operation inspection report

Question 13

2974

Answer 13

tactical kitchen inspection report

Question 14

2971

Answer 14

conditional employee or food employee reporting agreement

Question 15

PIC responsibilities with self evaluations

Answer 15

document self evaluation once a week
keep records of evaluation on file for at least 1 year
conduct daily informal self evaluations. (typically conducted by managers, supervisors, or shift leaders and do not require documentation

Question 16

what are the types of inspections

Answer 16

pre operational
routine 
follow up 
complaint 
walkthrough

Question 17

what are the 4 inspection ratings

Answer 17

fully compliant
substantially compliant
partially compliant
non compliant

Question 18

what are the categories of importance in the Tri Service Food code

Answer 18

critical = *
non critical = (N)
swing= (S)

Question 19

inspection ratings: substantially compliant criteria

Answer 19

no imminent health hazard; two or less critical findings corrected onsite. and/or five or less non critical findings

Question 20

inspection ratings: Partially compliant criteria

Answer 20

no IHH, three or more critical findings COS; and/or six or more non critical findings

Question 21

what are debitable provisions

Answer 21

used to identify compliance criteria. applies to requirements associated with managing and maintaining food establishments; must adhere to this criteria.

Question 22

how do you identify a debitable provision

Answer 22

decimal values that do not end in zero

decimal values containing three numbers and ending with one zero are also debitable

Question 23

What are all the block numbers for in the Food Operation Inspection Report

Answer 23

Write it out