Violation Data

CHAPTER 1, FOOD SAFETY

6-3.3 Violation Data

a. Record inspection findings on the NAVMED 6240/1 to detail the

violations found during the inspection of the establishment. The form is

designed to maximize the opportunity for capturing relevant information

about the violations found at the time of the inspection. Use as many of

the rows of the Violation Description section as are needed to describe the

violation.

b. Indicate critical violations in the first column, Category, using

an X. Always list the critical violations first for emphasis. Leave a

blank line between individual violations cited.

c. Note repeat violations with an X in the second column, Repeat.

Repeat items are those that were in violation on the last inspection.

Indicating in this column when the original violation occurred may also be

helpful.

d. Record specific NAVMED P-5010-1 section references in the third

column, Code References. The Food Service Inspection Guide, List of

Frequent discrepancies, provides the basis for the noted violation and

helps the person in charge to find the actual NAVMED P-5010-1 requirement.

It is important to standardize inspectors in their accurate citing of the

NAVMED P-5010-1. Succinctly provide the specifics of the observed violation

in the fourth column, Violation Description/Remarks/Corrections. Record

any explanations or other data, including the fact that a correction was

made during the inspection. Use as many lines as necessary to explain the

details of the violation. Legibility is important.

6-3.4 Risk Categorization of Food Establishments

a. Studies have shown a relationship between types of food served,

preparation steps, volume of food, population served, previous compliance

history and foodborne illness. Each PMA will set a fixed risk category for

each food establishment operating in their area of responsibility.

The rational allocation of inspection resources to target the

highest risk establishments with more inspection time and the lowest risk

establishments with the least is a HACCP approach concept. Risk

categorization allows establishments to be ranked by considering risk

factors and creating a variable inspection frequency for each category. An

example of risk categorization and types of facilities is shown in Table 1-

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