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MANUAL OF NAVAL PREVENTIVE MEDICINE
FOOD SERVICE INSPECTION GUIDE
List of Frequent Discrepancies
(Critical Items marked with *)
MANAGEMENT AND PERSONNEL
FOOD PROTECTION
2-1.1
Person in Charge
3-2
Gross contamination, equipment,
designated/on premises.*
personnel, storage*
2-1.2.1.A
Person in Charge able to
3-2
Potential for cross contamination;
demonstrate knowledge.*
storage practices; damaged foods
2-1.2.2
Food service personnel
segregated.*
training current and
3-5.6.2
Leftover foods correctly dated, stored,
documented in training
and served; no unauthorized, or frozen
records.*
leftovers present.*
2-2.5.1
Food service personnel
Advanced Prepared
physicals current.*
potentially hazardous foods
2-2.5.2
Personnel performing food
which are not served
reparation free of
immediately:
Held at or above 140F.*
communicable disease.*
3-5.3
Kept at or below 41F.*
2-3.1
Hands washed, good hygienic
3-5.3, 3-5.6
practices (observed).*
3-5.3, 3-5.6
Not held more than 4 hours
2-4.1.1
Proper hygienic practices,
between 41F and 140F.*
eating/drinking/smoking
3-5.6(E)
Labeled with date and time
prohibited(evidence).*
of preparation.*
5-7.2(B)
Hand washing facilities
3-5.6, 3-4
Food and corresponding
provided with adequate
temperatures within
soap, hot/cold running
standards.*
water, hand drying
3-2
Food protection during
single use towels/dryer*
storage, preparation,
2-3.4, 2-4.2
Clean clothes, hair
display, service,
restraints.
transportation adequate.
2-3.1.4(B)
Hand washing signs posted.
3-2.1
Foods handled with minimum
2-3.5
Clothing and other personal
manual contact.
items absent from food
3-5.11(E),
service areas.
4-7.9,3-5.12
In use food dispensing
FOOD AND MILK SOURCES
utensils properly stored.
FOOD EQUIPMENT AND UTENSILS
3-1.2.1(B)(1)
Procured from an approved
source.*
4-4.4
Food contact surfaces
3-1.2.1(B)(3)
Wholesome and in sound
properly cleaned and
condition.*
sanitized.*
TEMPERATURE CONTROL OF POTENTIALLY
4-4.4
Warewashing Sanitizing
HAZARDOUS FOODS
temperature ____ F.*
4-4.1
Warewashing Sanitizing
3-4.2
Cold food at proper temperatures during
concentration ____ ppm.*
storage, display, service, transport, and
4-1
Food and non-food contact
cold holding.*
surfaces designed,
3-4.3
Hot foods at proper temperatures.*
constructed, maintained,
3-5.2, 3-5.6
Foods properly cooked and/or reheated.*
installed and located.
3-5.6
Foods properly cooled.*
3-4.2(A)
Accurate easily readable
3-4.2.A(3)
Refrigeration Units maintain proper
thermometers conspicuously
temperatures.*
located in all refrigerated
3-4.6
Protected from decayed foods,
spaces.
contamination, and spoilage.*
3-4.1(H)
Only food items stored in
Frozen foods stored properly 0F. or
3-5.7, 3-4.2
food storage spaces.
below, correctly thawed and not
4-1
Food service equipment and
refrozen.*
utensils meet standards
3-4.2(A)
Thermometers provided and
and are properly
conspicuously placed.
installed.
152


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