Dd Form 2973 – Fill Out and Use This PDF

The DD Form 2973, also known as the Food Operation Inspection Report, is an essential document designed for recording the outcomes of inspections conducted within food operations across military installations. It helps in ensuring compliance with the Tri-Service Food Code, emphasizing the importance of health and safety standards in these environments. For anyone involved in managing or overseeing food service facilities on military bases, completing this form accurately is pivotal. To facilitate the process of filling out the DD Form 2973, please consider using the button below.

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Dd Form 2973 PDF Details

The DD Form 2973, or the Food Operation Inspection Report, serves as a comprehensive tool designed to ensure food service operations maintain the highest standards of food safety and hygiene. This form meticulously outlines various key aspects of food operation inspections including facility name and address, the type of inspection being conducted—such as routine, follow-up, or based on complaints—along with detailed inspector information. It addresses key inspection areas such as person in charge, violations categorized as critical or non-critical, inspection ratings, and compliance status with specific provisions marked for critical deficiencies. Importantly, the form includes sections for temperature observations, remarks on observations, corrective actions, and signifies the imperative nature of addressing any identified health hazards promptly. Utilization of this form follows the instructions detailed in the Tri-Service Food Code, ensuring a standardized approach across military installations. As such, the form acts as an essential document in managing food safety, underscoring the critical facets of supervision, personnel hygiene, food handling practices, equipment maintenance, and facility cleanliness to mitigate risks associated with foodborne illnesses.

Question	Answer
Form Name	Dd Form 2973
Form Length	4 pages
Fillable?	No
Fillable fields	0
Avg. time to fill out	1 min
Other names	dd form 2973, dd form 2973 food operation inspection report, dd 2973, dd2973

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FOOD OPERATION INSPECTION REPORT

(Read instructions in the Tri-S ervice Food Code, Appendix E , before completing this form)

1. FACILITY NAME

2. FACILITY ADDRESS

3. INSTALLATION

4. DATE (Y Y Y Y MMDD)

5. INSPECTION

Routine

Follow-up

Complaint

Preoperational

Other (S pecify)

TYPE (X one)

6. INSPECTOR

NAME

AND RANK

b. PHONE

c. E-MAIL

d. UNIT/ORGANIZATION

7. START TIME

8. END TIME

Various

timeframes

9. PERSON IN

a. FULL NAME

b. PHONE

c. OFFICIAL E-MAIL

CHARGE (PIC)

10.NUMBER AND TYPE OF VIOLATIONS

a.Critical

b.Non- critical

11.INSPECTION RATING

(X one)

Fully Compliant	Substantially Compliant		Partially Compliant

Non-Compliant (Provide date		Follow-up date
scheduled for follow-up)

12.COMPLIANCE STATUS (Numbered items and specified provisions noted with an asterisk * indicates a CRITICAL deficiency)

Mark “X” in the box to indicate the provision was NOT in compliance; circle N/O for items not observed or N/A for not applicable. Where multiple provisions are included in the item description, only mark the CRITICAL provision if non-compliant. An unmarked item indicates all provisions within the grouping are fully compliant. For items that are OUT of compliance, Mark “X” in the appropriate box for COS (corrected on-site during the inspection) and R (repeat violation from previous inspection.)

Item

Supervision and Training

COS

Item

Temperature Control

COS

Person in charge (PIC) is present; demonstrates

N/A

N/O

Approved thawing & slacking methods for

knowledge [

2-101.11*;

2-102.11*]

frozen PHFs

27*

Proper cooking & reheating time and

PIC & employees: duties; training [

2-201.11(A)*]

N/A

N/O

temperature

Health and Hygiene

Fruits & vegetables properly cooked for hot

N/A

N/O

Hand wash facilities: supplied, accessible, used

holding

N/O

Hands clean; properly washed

29*

Proper cooling time and temperature

N/A

N/O

[ 2-301.11*;

2-301.12*;

2-301.14*]

Proper cooling methods; adequate

Ill employee reporting, restriction, exclusion

N/A

equipment

[ 2-201.11*;

2-201.12*;

2-201.13*]

31*

Proper hot holding temperature

N/A

N/O

Bare hand/arm contact with food

32*

Proper cold holding temperature

N/A

N/O

[

3-301.11*]

Consumer Advisory for raw/undercooked

Personal cleanliness: clothing; hair restraint; jewelry

33*

N/A

foods

N/O

Eating, drinking, tobacco use in food

N/A

Time as public health control; variance

prep & service areas; proper tasting

procedures [

3-501.19*;

3-502.11*;

procedures [

3-301.12*]

8-103.12*]

Food Source, Identification, Condition

Utensils and Equipment

Food & water from approved sources

N/A

Thermometers provided and accurate

10*

Food in good condition, safe, & unadulterated;

In-use utensils properly stored between use

N/A

receipt temperature

N/A

N/O

Required records available: shellstock

Food/non-

food contact surfaces: cleanable; installed;

tags [ 3-202.18*;

3-203.12*]; parasite

used [

4-101* various;

4-102.11*;

4-201.12*;

destruction

[

3-402.11*]

4-202.11*; 4-204.13*;

4-204.111*;

4-603.17*]

N/O

Food properly labeled; original

N/A

Utensils, equipment & linens properly dried,

container; major food allergen

stored, handled

13*

N/A

N/O

Leftover PHFs properly labeled, stored,

Single-use/single-service items: properly stored & used

handled

[ 4-502.12*]

14*

N/A

N/O

Proper date marking and disposition

N/A

Warewashing equipment: use; maintained;

test kits

Contamination Protection and Prevention

Nonfood contact surfaces clean

N/A

N/O

Food separated and protected

Physical Facilities

[ 3-302.11*; 3-304.11*; 3-306.13*]

N/A

Fresh fruits and vegetables properly

Hot and cold water available; adequate capacity and

washed [

7-204.12*]

pressure

17*

N/A

Food contact surfaces cleaned &

Plumbing cross connections; backflow

sanitized

devices [

specify critical:]

18*

Proper disposition of returned, previously served,

Sewage &

waste water properly disposed; grease traps

reconditioned, & unsafe food

[

5-402.11*;

5-402.13*;

5-403.11*]

Contamination prevented during food prep, storage

Garbage/refuse proper disposal; facilities maintained;

& display [

3-304.11*;

3-306.13*]

covered receptacles

20*

N/A

Food additives approved & proper use

Restrooms properly installed, supplied, maintained

Protection

from ice used as coolant [

3-303.11*];

Physical facilities: installed, maintained, cleaned

food contact with water/ice

[

6-202.111*]

N/A

N/O

Gloves used properly

Lighting: adequate; proper fixtures

N/A

Wiping cloths: properly used and stored

N/A

Ventilation & hoods: adequate, maintained

Insects, rodents, animals: not present

N/A

Ice machines properly maintained

and

operated

Toxic substances properly identified, stored & used

[

7-201.11*;

7-202.12*;

7-203* thru 7-207*;

Other findings: X this box and enter provision number with

7-301.11*]

findings in block 17, RE MARKS .

FORM 2973, NOV 2013

REPLACES DA FORMS 5161-R, 5162-R, NAVMED 6240/1, AND AF FORM 977,

Page 1 of _____ Pages

WHICH ARE OBSOLETE.

Dd Form 2973 – Fill Out and Use This PDF

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