DD Form 2973: Food Operation Inspection Report

Enter the FACILITY NAME as the common name; distinguish it from other similar operations on the installation by including a building number or other unique identifier. Maintain the naming convention for each inspection.

In FACILITY ADDRESS, provide the street number, city, state, and zip code.

In INSTALLATION, provide the name of the military installation, camp, training area, or vessel where the food operation is located.

Enter the DATE (YYYYMMDD).

Place an “X” in the box to indicate the type of inspection being conducted. Select only one.

If “Other” is marked, specify the inspection type (e.g., Self Evaluation, Walk-through).

Provide the full name (and military rank), phone number with area code, official e-mail, and assigned unit of the person conducting the inspection.

START TIME: time the inspection began; use 24-hour clock notation.

END TIME: time the inspection officially ended; use 24-hour clock notation. Place an “X” in the box if the inspection time is not continuous and the inspection occurred at multiple time intervals throughout the day.

Provide the full name (and military rank), phone number with area code, and official e-mail of the designated PIC.

Do NOT insert the name of a food employee who is not a designated PIC if the employee escorted the inspector. Identify the food employee in the REMARKS section, block 18.

Count each item grouping as one point, regardless if multiple violations occurred within the item grouping.

First count the item groupings containing at least one critical violation and enter the number in block 10.

Then count the remaining item groupings that contained at least one noncritical violation and enter the number in block 10.

Do not mark the box if no violations were noted.

Using the “Inspection Rating Criteria” provided on page 2 of the form, place an “X” in the box to indicate the overall level of compliance for the facility.

Fully Compliant = no violations, or 4 or less Non-Critical violations COS. Substantially Compliant = no IHH and 2 or less Critical violations COS, and/or 5 or less Non-Critical violations.

Partially Compliant = no IHH and 3 or more Critical violations COS, and/or 6 or more Non-Critical violations.

Non-Compliant = IHH present, or one or more Critical violations not COS.

When a “non-compliant” rating is assessed, provide the date in which a follow-up inspection will be conducted.

Inspection rating may not be subjectively elevated or downgraded.

The asterisk * indicates the Item grouping or provision are scored as CRITICAL, unless “Only a Non-Critical violation cited” is marked. Refer to the INSTRUCTIONS on page 5 of this form for guidance when marking items in the checklist and completing the associated REMARKS (block 18).

Use appendix C and E (Section II) from the Tri-Service Food Code to determine the appropriate item grouping for marking a violated provision. Mark the box next to the item number if a violation occurred within the item grouping.

Mark the box for “Only a Non-Critical violation cited” when the only violation occurring within a critical item grouping is noncritical. Do not count this item grouping as critical when scoring the report. Mark the COS box only if all of the violations within the item grouping were corrected at the time of inspection.

A “COS” entry should be made in the REMARKS section next to each violated provision that was corrected. Mark the R box only if the cited violation is a repeat from the last (most recent) inspection. Repeat violations do not affect the inspection rating. Mark the N/A box if the contents of the item grouping do not apply to the inspected operation. Mark the N/O box if activities associated with the item grouping were not occurring at the time of inspection and could not be evaluated.

For food, identify the food item and location of the food in the facility when the internal product temperature was taken (e.g., meatloaf/serving line).

For equipment, identify the equipment type and location in the facility where the ambient air temperature was taken (e.g., walk-in refer #2, outside).

Provide the temperature measurement as indicated on your thermometer. Identify the temperature scale used by marking an "F" or a "C" next to each temperature measurement.

Report all temperature measurements taken even if they were within the acceptable food safety range. If more space is needed to document measurements, use the REMARKS section or continuation page.

A temperature must be documented for each of the following checklist items if they are indicated as "compliant": 27, 28, 29, 31, and 32.

Check the box if an imminent health hazard (IHH) was found; describe the situation and remediation in this section.

Briefly describe specific observations for each violation. The summary should paint a clear picture of what was observed and where it occurred (location and/or equipment).

Specify for each violation: The violated provision number (and paragraph); severity rating (critical or noncritical); indicate if it was COS; summarize specific observations (what, where); recommendations for corrective actions or to prevent future occurrence.

Keep summaries for each item grouping together; discuss all violations associated with a single provision together.

Identify which violations were COS. IHH - Place an “X” in the box if an imminent health hazard was found and describe the situation in the REMARKS. Item Number - Indicate the item number from the list of provision groupings in block 12, COMPLIANCE STATUS, on page 1 where a violation was found, describe the findings, and provide remediation guidance.

Identify the violated provision and specific paragraph within the provision, if applicable. Include the statement “critical”, “non-critical”, or “SWING, non-critical” as appropriate, for each violated provision to indicate how it was scored. It is not necessary to restate the provision requirements as part of the summary.

Corrective action is required within the time frames specified, or as stated in sections 8-405.11 and 8-406.11 of the Tri-Service Food Code.

Signature on this form represents acknowledgement that the person in charge has been briefed on the deficiencies noted, corrective actions and time frame for completion, the final inspection rating, and date scheduled for follow-up inspection (non-compliant ratings only).