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Marking Instructions for the Risk Factor Assessment Inspection Report Form
All references and code sections in these marking instructions are based on the 2005 Food Code and local ordinances regulating food and food establishments.
A. GENERAL MARKING INSTRUCTIONS
HEADER Information
Establishment Name of the business. This information should be the same as the permit application completed at the initiation of the business.
Address Street address of the actual business location
City/State & Zip Code Completes actual business location information
Telephone Contact phone number for the food establishment
Permit Holder Name of Owner or Operator as shown on application, the business license, and on the valid and current Permit to Operate
EHS Designation of the name Environmental Health Specialist who conducted the inspection from drop-down menu
Purpose of Inspection Designation by the EHS of the reason for the inspection from drop-down menu (risk factor assessment or routine)
Est. Type Description of the type of food establishment
Priority Level Designation of risk category of the food establishment
Person in Charge Name of PIC, place X in box if a CFM, enter Northern Virginia Food Manager card number and expiration date on card
Risk/Intervention The number of boxes marked OUT in items 1-27 will be automatically entered here by the electronic inspection system
Out of Compliance
Repeat Risk/Intervention The number of boxes marked R (repeat) in items 1-27 will be automatically entered hereby the electronic inspection system
Out of Compliance
Date The date of the inspection including month, day, and year
Time In The actual time the inspection begins
Time Out The actual time the inspection ends (includes inspection report entry time when report is completed in the field at time of inspection)
Smoking Status Designation by EHS of smoking status of the food establishment from drop-down menu
Title 15.2-2825 Designation by EHS of permit holders compliance status with requirements of the Virginia Indoor Clean Air Act
FOOTER Information (on each page)
Person in Charge (Signature) & Date
Inspector (Signature) & Date
B. RISK FACTORS AND INTERVENTIONS
Risk factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention (CDC) as contributing factors in foodborne illness outbreaks. Risk factors include: Food from Unsafe Sources, Improper Holding Temperatures, Inadequate Cooking, Contaminated Equipment, and Poor Personal Hygiene. These items are prominent on the Food Establishment Inspection Report because maintaining these items in compliance is vital to preventing foodborne illness. Additionally, five key public health interventions were introduced in the 1993 Food Code that supplemented the other interventions long-established by the Food and Drug Administration (FDA) model codes and guidance to protect consumer health. The five key interventions are: Demonstration of Knowledge, Employee Health Controls, Controlling Hands as a Vehicle of Contamination, Time and Temperature Parameters for Controlling Pathogens, and the Consumer Advisory.
For each item on the inspection report form in the Foodborne Illness Risk Factors and Public Health Interventions section, the inspector should indicate one of the following for COMPLIANCE STATUS: "IN" which means that the item is in compliance; "OUT" which means that the item is not in compliance; "N.O." which means that the item was not observed during the inspection; or "N.A." which means that the item is not applicable for the facility. If N.A. or N.O. is not listed as an option for a particular item, this means that this item must be evaluated during the inspection and a compliance status must be determined. If the item is marked "OUT", document details of each violation for the item number in the "Observations and Corrective Actions" section on the second page of the inspection report. Compliance status should be determined as a result of observations that establish a pattern of non-compliance. Consideration should be given to the seriousness of the observation with regard to prevention of foodborne illness.
For items marked "OUT" further indicate the status of the violation by marking an "X" in the corresponding box for Corrected during Inspection (CDI) and/or Repeat violation (R). Marking CDI indicates that all violations cited under that particular item number have been corrected and verified before completing the inspection. The actual corrective action taken for each violation should be documented in the "Observations and Corrective Actions" section of the inspection report. For example, Item #7 Handwashing sink is marked out of compliance because the establishment does not have soap and paper towels at the handwashing sink. The person in charge partially corrects the problem by putting soap at the sink, but does not replace the paper towels or provide any other effective means for drying hands. The corrective action taken for the soap is documented in the narrative on the form, but CDI is not marked for Item #7 because all violations under that item were not corrected. Marking R indicates that the same violation under a particular item number was cited on the last inspection report. Using the same scenario, on the subsequent inspection if the provision of soap and paper towels is not in violation, but employees are not washing hands in the correct sink (which is also cited under Item #7 Handwashing sink), R would not be marked because this is a new violation which was not cited on the previous inspection report.
Note: Only items 1 27 only are completed when a risk factor assessment inspection is conducted. Items 1 54 are completed when a routine inspection is conducted.
Marking Instructions
Demonstration of Knowledge1.PIC present, demonstrates knowledge,and performs dutiesIN / OUTThis item must be marked IN or OUT of compliance based on an interaction with the Person in Charge (PIC). The PIC has three assigned responsibilities Presence; Demonstration of Knowledge; and Duties. This item is marked OUT of compliance if any one of the following responsibilities is not met:
Person in charge is present. This item should be marked OUT of compliance when there is no designated PIC. Do not assume that a food employee possessing food management certification is the PIC. Local ordinances require presence of CFM or LCFM with valid Northern Virginia Food Manager card.
Demonstration of knowledge. Per the local ordinances for food and food establishments, the PIC has two options for demonstrating knowledge. This item is marked OUT of compliance if the PIC fails to meet at least one of these options:
Complying with this Code by having no violations of critical items during the current inspection; or
Correct responses to the inspector's questions regarding public health practices and principles applicable to the operation. The inspector should assess this item by asking open-ended questions that would evaluate the PIC's knowledge in each of the areas enumerated in 2-102.11(C)(1), (4)-(16). Questions can be asked during the initial interview, menu review, or throughout the inspection as appropriate. The inspector should ask a sufficient number of questions to enable the inspector to make an informed decision concerning the PIC's knowledge of the Code requirements and public health principles as they apply to the operation. The dialogue should be extensive enough to reveal whether or not that person is enabled by a clear understanding of the Code and its public health principles to follow sound food safety practices and to produce foods that are safe, wholesome, unadulterated, and accurately represented.
C. Duties of the PIC. This item should be marked IN or OUT of compliance based on the interaction and observation with the PIC and food employee. The inspector needs to determine the systems or controls the PIC has put into practice regarding oversight and/or routine monitoring of the Duties listed in 2-103.11. This is accomplished by 1) discussion with the PIC, and 2) verified through observation that the systems or controls are actually being implemented. This concept is commonly referred to as Active Managerial Control. This item should be marked OUT of compliance when there is a pattern of non-compliance and obvious failure by the PIC to ensure employees are complying with the duties listed in 2-103.11. Since marking this item OUT of compliance requires judgment, it is important that this item not be marked for an isolated incident, but rather for an overall evaluation of the PIC's ability to ensure compliance with the duties described in 2-103.11.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
FDA Code: VA Food Regulations:
2-101.11 Assignment * 12 VAC 5-421-3600 Facility & Operating Plans When Plans Are Required2-102.11(A) & (C)(1) & (4)-(16) Demonstration *2-103.11(A)-(L) Person-In-Charge (PIC) Duties
8-404.11(A) Ceasing Operations & Reporting (Voluntary for Imminent Health Hazard)
Fairfax County Code (Ch. 43.1):
43.1-3-1(a) Permit to Operate Required & Posted 43.1-3-3(a) Food Manager Certificate & Responsibility 43.1-3-4(a)-(h) Certified Food Manager, Certification Process 43.1-3-5(a)-(c) Permit Suspension for Imminent Health Hazard 43.1-3-8 Closure for No CFM or No Permit
Fairfax City Code (Ch. 46):
46-34(a) Permit to Operate Required & Posted 46.36(a) Food Manager Certificate & Responsibility 46-37(a)-(h) Certified Food Manager, Certification Process 46-38(a)-(c) Permit Suspension for Imminent Health Hazard 46-41 Closure for No CFM or No Permit
City of Falls Church Code (Ch. 8):
8-323(a) Permit to Operate Required & Posted 8-325(a) Food Manager Certificate & Responsibility 8-326(a)-(h) Certified Food Manager, Certification Process 8-327(a)-(d) Permit Suspension for Imminent Health Hazard 8-330 Closure for No CFM or No Permit
Employee Health2.Management awareness; policy presentIN / OUTThis item must be marked IN or OUT of compliance. This item is marked IN compliance when all of the following criteria are met:
The PIC is aware of his or her responsibility to inform food employees and conditional employees of their responsibility to report certain symptoms or diagnosed diseases to the person in charge and for the PIC to report to the regulatory authority as specified under Food Code 2-103.11(M) and 2-201.11(A),(B),(C),and (E); and
The PIC provides documentation or otherwise satisfactorily demonstrates during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food, as specified under 2-201.11(A). Satisfactory compliance may be documented by completion of Form 1-B, Conditional Employees or Food Employees Reporting Agreement, in Annex 7 of the Food Code for each employee or other similar State or local form containing the same information; or
In lieu of Form 1-B, compliance may be demonstrated by:
Presenting evidence such as a curriculum and attendance rosters documenting that each employee has completed a training program which includes all the information required on Form 1-B regarding their reporting responsibilities; or
Implementation of an employee health policy which includes a system of employee notification using a combination of training, signs, pocket cards, or other means to convey all of the required information on Form 1-B to all food employees and conditional employees. A signed acknowledgement by the employee should be part of any employee health policy.
The Regulatory Authority is encouraged to establish a policy of selecting one employee at random during each inspection and requesting the PIC verify, by one of the previously listed methods, that the selected employee has been informed of his or her responsibility to report symptoms, exposures, and diagnosed illnesses to management. The PIC is not expected to quote symptoms and diseases from memory, but should be able to locate that information on Form 1-B or similar documents used to demonstrate compliance.
Additional information is provided In Annex 3 of the Public Health Reasons for Part 2-201, including a number of questions, may be used as a reference to assist the Regulatory Authority in determining compliance with this item.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
2-102.11(C)(2), (3), & (17) Demonstration*
2-103.11(M) Food employees & Conditional Employees Informed of Reporting responsibilities
2-201.11(A), (B), (C), & (E) Responsibility of PIC, Conditional & Food Employees * 3.Proper use of reporting, restriction & exclusion IN / OUTThis item should be marked IN or OUT of compliance. To be marked IN there must be no ill employees or food employees experiencing symptoms requiring reporting, or reason for the PIC to exclude or restrict an employee observed at the time of the inspection. Compliance must be based on first hand observations or information and cannot be based solely on responses from the PIC to questions regarding hypothetical situations or knowledge of the Food Code. This item should be marked OUT of compliance when:
The inspector observes a working employee with specific reportable symptoms (subparagraph 2-201.11(A)(1); or
The inspector becomes aware that an employee has reported information about his or her health and activities as it relates to diseases that are transmissible through food and the PIC has not acted to restrict or exclude an employee as required by the Food Code (2-201.12) & (2-201.13); or
The inspector becomes aware that the PIC has not notified the regulatory authority that an employee is jaundiced or diagnosed with an illness due to a pathogen as specified as specified under subparagraphs 2-201.11 (A)(2)(a)-(e) of the Food Code.
There are food employees working in the food establishment that have been diagnosed with Norovirus, Hepatitis A virus, shigellosis, E. coli 0157:H7, or other EHEC, or typhoid fever; or with active symptoms of vomiting and/or diarrhea; or working articles with an open, uncovered infected would or pustule, or with a sore throat with a fever. Additionally, in food establishments exclusively serving a highly susceptible population, there are to be no food employees with an active sore throat with a fever working in the food establishment.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
2-201.11 (D) Responsibility of PIC to Exclude or Restrict
2-201.11 (F) Responsibility of Food Employee to Comply
2-201.12 Exclusions & Restrictions *2-201.13 Removal of Exclusions & Restrictions
Good Hygienic Practices4.Proper eating, tasting, drinking, or tobacco useIN / OUTThis item should be marked IN or OUT of compliance based on direct observations or discussions of the appropriate hygienic practices of food employees. This item should be marked IN compliance when a food employee is observed drinking from a closed beverage container subsequently stored on a non-food-contact surface and separate from exposed food, clean equipment, and unwrapped single-service and single-use articles. This item should be marked OUT of compliance when food employees are observed improperly tasting food, eating, drinking, or smoking, or there is supporting evidence of these activities taking place in non-designated areas of the establishment. An open container of liquid in the kitchen preparation area does not necessarily constitute marking this item OUT. Further discussion with a food employee or the PIC may be needed to determine if the liquid, if labelled, is used as an ingredient in food, or may be an employee beverage that is consumed in another designated area. If the liquid is an open beverage that is consumed in a designated area, it must still be stored in a manner to prevent the contamination of food, equipment, utensils, linens and single-service/single-use articles.N.ADo Not Mark this item N.A.N.OThis item may be marked N.O. for retail operations only in the RARE case when there are no food workers present at the time of inspection.Applicable Code Sections:
2-401.11 Eating, Drinking, or Using Tobacco *
3-301.12 Preventing Contamination when Tasting *5.No discharge from eyes, nose, and mouthIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food employees. This item should be marked IN compliance when no food employees are observed having persistent coughing, sneezing, runny nose, or watery eyes. This item should be marked OUT of compliance when a food employee has persistent coughing, sneezing, runny nose, or watery eyes subjecting food and food-contact surfaces to potential contamination. An affected employee should be immediately restricted in their duties when this item is marked OUT of compliance.N.ADo Not Mark this item N.A.N.OThis item may be marked N.O. for retail operations only in the RARE case when there are no food workers present at the time of inspection.Applicable Code Sections:
2-401.12 Discharges from the Eyes, Nose, and Mouth *
Preventing Contamination by Hands (Control of Hands as a Vehicle of Contamination) 6.Hands clean and properly washedIN / OUTThis item should be marked IN or OUT of compliance. This item should be marked IN compliance only when employees are observed using proper handwashing techniques at appropriate times and places.N.ADo Not Mark this item N.A.N.OThis item may be marked N.O. for retail operations only in the RARE case when there are no food workers present at the time of inspection. (If there are no food workers present, but the PIC accompanies the inspector on the inspection and touches food, clean equipment, or utensils without washing his/her hands, this item should be marked OUT of compliance.) Applicable Code Sections:
2-301.11 Clean condition *
2-301.12 Cleaning Procedure *
2-301.14 When to Wash *
2-301.15 Where to Wash
2-301.16 Hand Antiseptics7.No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed IN / OUTThis item should be marked IN or OUT of compliance based on actual observation. This item should be marked IN compliance only when employees are observed using suitable utensils or gloves to prevent bare hand (or arm) contact with ready-to-eat foods or are observed following a pre-approved alternative procedure to no bare hand contact. This item should be marked OUT of compliance if one person is observed touching ready-to-eat food with their bare hands in the absence of a prior approval and written procedures for bare hand contact. Refer to 3-301.11(D) 1-7 for a listing of conditions that must be met in order to receive prior approval by the Regulatory Authority. N.AThis item may be marked N.A. for establishments that do not prepare ready-to-eat foods.N.OThis item may be marked N.O. for establishments that prepare ready-to-eat foods only when no food preparation is performed at the time of inspection.Applicable Code Sections:
3-301.11 Preventing Contamination from Hands *
3-801.11(D) Pasteurized Foods, Prohibited Re-Service, and Prohibited Foods (HSPs)8.Handwashing sinks properly supplied and accessibleIN / OUTThis item must be marked IN or OUT of compliance based on observations in determining that handwashing sinks are properly equipped and conveniently located for food employee use. This item should be marked OUT of compliance when the facility is not stocked with soap, hand drying provisions or equipped with the required signage. In addition, if the handwashing sink is not located to be available to food employees who are working in food preparation, food dispensing and warewashing areas, is blocked by portable equipment or stacked full of soiled utensils or other items, or the facility is unavailable for regular employee use, this item should be marked OUT of compliance.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
5-202.12 Handwashing Sinks (installation)
5-203.11 Handwashing Sinks (nos./capacities) *
5-204.11 Handwashing Sinks (loc./placement) *
5-205.11 Using a Handwashing Sink-Operation & Maintenance
6-301.11 Handwashing Cleanser, Availability
6-301.12 Hand Drying Provision
6-301.13 Handwashing Aids & Devices, Use Restrictions
6-301.14 Handwashing Signage
Approved Source9.Food obtained from approved sourceIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food products, food labels and packaging, water analyses, and discussion with the PIC or other food employees. This item should be marked IN compliance when the regulatory authority is able to determine approved food sources. A review of supplier names, shipment invoices, buyer specification plans, molluscan shellfish tags, proof of regulatory permit/licensure of a food source, etc. can be used to document approved food sources. This item should be marked OUT of compliance when an approved food source cannot be determined. N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-201.11 Compliance with Food Law *
3-201.12 Food in Hermetically Sealed Container *
3-201.13 Fluid Milk & Milk Products *
3-201.14 Fish *
3-201.15 Molluscan Shellfish *
3-201.16 Wild Mushrooms *
3-201.17 Game Animals *
3-202.13 Eggs *
3-202.14 Eggs & Milk Products, Pasteurized *
3-202.110 Juice Treated-Commercially Processed
5-101.13 Bottled Drinking Water * 10.Food received at proper temperatureIN / OUTThis item should be marked IN or OUT of compliance based on actual food temperature measurements of PHF (TCS) foods being received. This item should be marked IN compliance when food is received and found at proper temperatures during the inspection (i.e. catered meal for child care center arrives during the inspection and the regulatory authority verifies receiving temperature). This item should be marked OUT of compliance if food is received and accepted, but an actual food temperature measurement of a PHF (TCS) food by the regulatory authority at the time of delivery exceeds the temperature specifications for receiving as prescribed by the Code. N.A.This item may be marked N.A. for retail operations when the establishment receives only foods that are not PHF (TCS) food and that are not frozen.N.O.This item may be marked N.O. if food is not received during the inspection.Applicable Code Sections:
3-202.11 Temperature *11.Food in good condition, safe and unadulteratedIN / OUTThis item must be marked IN or OUT of compliance based on direct observations of the integrity of product packaging, wholesomeness, and signs of adulteration. This item should be marked IN compliance when a dent in a canned food has not compromised the hermetic seal; cuts made in outer cardboard packaging during opening of the case do not enter the inner product packaging; the true appearance, color, or quality of a food is not misrepresented; and food is honestly presented. This item should be marked OUT of compliance when the integrity of food packaging has been compromised or the true appearance, color, or quality of a food has been intentionally altered.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-101.11 Safe, Unadulterated & Honestly Presented *
3-202.15 Package Integrity *12.Required records available: shellstock tags, parasite destructionIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of fish in storage, shellstock tags, and/or records of freezing of fish for parasite destruction. This item should be marked IN compliance if the permit holder provides a statement from supplier(s) identifying that fish sold as raw, raw-marinated or undercooked is frozen by supplier for parasite destruction; or there are freeze records maintained by the permit holder when fish are frozen for parasite destruction on the premises. This item should be marked OUT of compliance if there are no shellstock tags available, when the shellstock tags are incomplete, when there is evidence of commingling of shellstock, or when no records of freezing of fish for parasite destruction are available.N.A.This item may be marked N.A. when shellstock are not used in the establishment and the only fish sold as raw, raw-marinated or undercooked is the tuna species or aquacultured fish listed as exempted from freezing in the Food Code. N.O.This item may be marked N.O. when shellstock or raw, raw-marinated and undercooked fish are sold periodically in the establishment, but are not being sold at the time of inspection and prior compliance through tags, invoices, or purchase records cannot be verified.Applicable Code Sections:
3-202.18 Shellstock Identification *
3-203.12 Shellstock, Maintaining Identification *
3-402.11 Parasite Destruction *
3-402.12 Records, Creation, & Retention Protection (of food) from Contamination13.Food separated and protectedIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food storage and food handling practices. This item should be marked OUT of compliance when ready-to-eat foods are subject to potential contamination by raw animal foods; raw animal foods are observed not separated by type based on minimum cook temperatures by spacing or placing in separate containers; food is not packaged or covered during storage (unless in the process of cooling); or food is in contact with soiled equipment and utensils.N.A.This item may be marked N.A. when there are no raw animal foods used in the facility and only prepackaged foods are sold.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-302.11 Separation, Packaging, & Segregation *
3-304.11 Food Contact with Equipment & Utensils *
3-304.15(A) Gloves, Use Limitation (Single-Use Gloves)*
3-306.13(A) Consumer Self Service Operations *14.Food-contact surfaces: cleaned and sanitizedIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food-contact surfaces of equipment and utensils; actual measurements/readings of chemical sanitizer concentration, hot water sanitizing temperature, pH, hardness, water pressure, etc. using test strips, heat-sensitive tapes, and equipment gauges; observations of cleaning and sanitizing procedures; and discussion of cleaning and sanitizing procedures and frequency with the PIC or other food employees. This item should be marked IN compliance when manual and/or mechanical methods of cleaning and sanitizing are effective, and performed at the prescribed frequency. There should be an overall assessment of the food-contact surfaces of equipment and utensils in clean storage and in use to determine compliance. For example, this item is not marked OUT of compliance based on one visibly soiled utensil, such as a plate or knife. This item should be marked OUT of compliance when manual and/or mechanical methods of cleaning and sanitizing food-contact surfaces of equipment and utensils are ineffective, or if one multiuse piece of equipment such as a slicer or can opener is visibly soiled and being used at the time of the inspection.N.A.This item may be marked N.A. only when there is no requirement to clean equipment and utensils such as when only prepackaged foods are sold.N.O.Do Not Mark this item N.O.Applicable Code Sections:
4-501.111 Manual Warewashing, Hot Water Sanitization *
4-501.112 Mechanical Warewashing, Hot Water Sanitization
4-501.113 Mechanical Warewashing, Sanitization Pressure
4-501.114 Chemical Sanitization-Temp, pH, Concentration, Hardness *
4-501.115 Manual Warewashing Equip. Detergent Sanitizers
4-601.11(A) Food Contact Surface Clean to sight & Touch *
4-602.11 Food Contact Surface-Cleaning Frequency *
4-602.12 Cooking & Baking Equipment
4-702.11 Before Use After Cleaning *
4-703.11 Hot Water and Chemical *15.Proper disposition of returned, previously served, reconditioned, and unsafe foodIN / OUTThis item must be marked IN or OUT of compliance. This item should be marked OUT of compliance if food is found unsafe, adulterated, from an unapproved source, or ready-to-eat food is contaminated by employees and is not discarded or reconditioned according to an approved procedure; or if previously served unwrapped, unprotected food is observed being re-served. N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-306.14 Returned Food & Re-service of Food *
3-701.11 Discarding/Reconditioning Adulterated Food *Potentially Hazardous Food (PHF) (Time Temperature Control for Safety Food) (TCS Food)16.Proper cooking time and temperatures
NOTE: The cooking temperatures of foods must be measured to determine compliance or non-compliance. Do not rely upon discussions of proper raw animal food cook temperatures with managers or cooks to make a determination of compliance or non-compliance. The temperature of raw animal foods of different types cooked during the inspection should be taken. For instance, if the facility fries chicken, scrambles eggs, bakes fish, grills hamburgers, and slow-roasts prime rib during the inspection the cook temperatures of all of the products should be measured and recorded. Temperatures, both IN compliance and OUT of compliance, should be recorded in the Temperature Observations section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the Comments section of the inspection report. The time of inspections should be varied so that cooking can be observed. IN / OUTThis item should be marked IN or OUT of compliance based on actual cooking temperature measurements using a calibrated food temperature measuring device. This item should be marked OUT of compliance if a food item checked does not meet the temperature requirements for cooking and the determination is made that the employee doing the cooking intends to serve the product before completing the cooking process. If a food is cooked below the required temperature but the facility has an approved Consumer Advisory or an approved variance with HACCP plan for that food item, mark the item IN compliance, record the temperature and document the reason it is IN compliance.N.A.This item may be marked N.A. when no raw animal foods are cooked in the establishment. N.O.This item may be marked N.O. when no raw animal foods are cooked during the time of inspection. Applicable Code Sections:
3-401.11 Cooking Raw Animal Foods *
3-401.12 Microwave Cooking *Internal Cooking Temperature
Specifications
145F for 15 seconds
Raw eggs cooked for immediate service
Fish, except as listed below
Meat, except as listed in the next 2 rows
Commercially raised game animals, rabbits
155F for 15 seconds:
Ratites (Ostrich, Rhea and Emu)
Injected meats
Mechanically tenderized meats
Raw eggs not for immediate service
Comminuted meat, fish, or commercially raised game animals
165F for 15 seconds:
Wild game animals
Poultry
Stuffed fish, meat, pork, pasta, ratites & poultry
Stuffing containing fish, meat, ratites & poultry
Whole Meat Roasts Refer to cooking charts in the Food Code 3-401.11(B)
17.Proper reheating procedures for hot holding
NOTE: The reheating temperatures of foods must be taken to determine IN or OUT of compliance. Do not rely solely upon discussions with managers or cooks to determine IN or OUT of compliance. Temperatures IN and OUT should be recorded in the Temperature Observations section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the Comments section of the inspection report. Foods reheated on steam tables and in bainmaries should not automatically be marked OUT if the piece of equipment is capable of reheating the food to the required temperature within 2 hours. IN / OUTThis item should be marked IN or OUT of compliance based on actual temperature measurements of foods upon completion of the reheating process and prior to being placed in hot holding using a calibrated food temperature measuring device. This item should be marked OUT of compliance if the items checked are not reheated to the required temperatures or within 2 hours prior to hot holding.N.A.This item may be marked N.A. when foods are not held over for a second service and/or reheating for hot holding is not performed in the establishment.N.O.This item may be marked N.O. such as when foods are held over for a second service, but no foods are reheated during the time of inspection.Applicable Code Sections:
3-403.11 Reheating for Hot Holding *
18. Proper cooling time and temperatures
NOTE: The requirement for cooling cooked PHF (TCS) food, is that the food must be cooled from 135F to 41F or less (or to 45F or less based on the jurisdictions cold holding temperature requirement), in 6 hrs provided that the food is cooled from 135F to 70F within the first 2 hours. For example, if a facility cools chili from 135F to 70F in 1.5 hours; they then have 4.5 hours to get it from 70F to 41F or less (or 45F or less). There are two critical limits that must be met with cooling. Discussions with the person in charge along with observations should be used to determine compliance. For instance, during discussion the person in charge says that a food product was cooled overnight in the walk-in cooler. The product is checked and the temperature is 50F. Eight hours have elapsed from closing to opening. This item should be marked OUT of compliance because the product did not cool from 135F to 70F within 2 hours and from 135F to 41F or less (or 45F or less) within a total of 6 hours. Temperatures IN compliance and OUT of compliance should be recorded in the Temperature Observations section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the Comments section of the inspection report. Because the entire cooling process is difficult to observe during an inspection, at the onset of the inspection a determination of whether foods are currently being cooled should be made. If cooling is taking place temperatures should be taken to make a determination of whether proper cooling is possible with procedures being used. IN / OUTThis item should be marked IN or OUT of compliance based on actual temperatures of PHF (TCS) foods in the cooling process. The basis for determining IN or OUT of compliance can also be supported through discussion and/or record review which would provide the inspector reliable data of the start time for cooling from 135 degrees F. See above NOTE for an example of using actual temperature and discussion with the PIC in determining OUT without actually being at the establishment during the entire cooling of PHF (TCS) process, from start to finish. N.A.This item may be marked N.A. when the establishment does not receive raw eggs, shellstock, or milk, prepares no PHF (TCS) food from ambient temperature ingredients that require cooling, and does not cool cooked PHF (TCS) food. N.O.This item may be marked N.O. when the establishment does cool PHF (TCS) food, but proper cooling per the prescribed temperature and time parameters cannot be determined during the length of the inspection. Applicable Code Sections:
3-501.14 Cooling *19. Proper hot holding temperatures
NOTE: Temperatures IN compliance and OUT of compliance should be recorded in the Temperature Observations section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the Comments section of the inspection report.IN / OUTThis item should be marked IN or OUT of compliance based on actual food temperature measurements using a calibrated food temperature measuring device. This item should be marked IN compliance when the regulatory authority determines that, of the PHF(TCS) temperature measurements taken during the inspection, no hot holding temperatures are less than prescribed by the Code. This item is marked OUT of compliance if one PHF(TCS) is found out of temperature, unless TPHC is used for that PHF(TCS). N.A.This item may be marked N.A. when the establishment does not hot hold food.N.O.This item may be marked N.O. when the establishment does hot hold foods, but no foods are being held hot during the time of inspection.Applicable Code Sections:
3-501.16(A)(1) Hot Holding * 20. Proper cold holding temperatures
NOTE: Temperatures IN compliance and OUT of compliance should be recorded in the Temperature Observations section of the inspection report. If there is insufficient space for the number of temperatures taken, additional temperatures should be documented in the Comments section of the inspection report.IN / OUTThis item should be marked IN or OUT of compliance based on actual food temperature measurements using a calibrated food temperature measuring device. Discussions should be made with the PIC to determine if a food is in the process of cooling, TPHC is used, or there is an approved method to render a food so that it is not PHF (TCS). This item should be marked IN compliance when the regulatory authority determines that, of the PHF (TCS) temperature measurements taken during the inspection, no cold holding temperatures are greater than prescribed by the Code. This item should be marked OUT of compliance if one PHF (TCS) is found out of temperature, with supportive evidence, unless TPHC is used for that PHF (TCS). N.A.This item may be marked N.A. when the establishment does not cold hold food.N.O.Do not mark this item N.O.Applicable Code Sections:
3-501.16(A)(2) & (B) Cold Holding *21. Proper date marking and dispositionIN / OUTThis item should be marked IN or OUT of compliance. This item would be IN compliance when there is a system in place for date marking all foods that are required to be date marked and is verified through observation. If date marking applies to the establishment, the PIC should be asked to describe the methods used to identify product shelf-life or consume-by dating. The regulatory authority must be aware of food products that are listed as exempt from date marking. For disposition, mark IN when foods are all within date marked time/temperature limits or OUT of compliance, such as when date marked food exceeds the time limit or date-marking is not done.N.A.This item may be marked N.A. when there is no ready-to-eat, PHF (TCS) food prepared and held, or commercial containers of ready-to-eat, PHF (TCS) food opened and held, over 24 hours in the establishment.N.O.This item may be marked N.O. when the establishment does handle foods requiring date marking, but there are no foods requiring date marking in the facility at the time of inspection. Applicable Code Sections:
3-501.17 RTE PHF (TCS Food), Date Marking*
3-501.18 RTE PHF (TCS Food), Disposition *22. Time as a Public Health Control: procedures and recordsIN / OUTThis item should be marked IN or OUT of compliance based on direct observations, record review, a discussion with the PIC, and the review of any standard operating procedures to determine if the intent of the Code for use of TPHC is met. This provision only applies if it is the actual intention or conscious decision by the food manager to store PHF (TCS) out of temperature control using TPHC; otherwise, it may be a cold or hot holding issue. This item should be marked IN compliance if there is a written procedure at the food establishment that identifies the types of food products that will be held using time only, describes the procedure for how TPHC will be implemented, and if applicable delineates how food items previously cooked and cooled before time is used, are properly cooled; and food items (marked or identified) do not exceed the 4-hour limit at any temperature or 6-hour limit at 70F or less. This item should be marked OUT of compliance when the food manager implies use of TPHC but does not have an effective mechanism for indicating the point in time when the food is removed from temperature control to the 4 or 6-hour discard time, or a written procedure or an effective mechanism for using TPHC is not present at the facility.N.A.This item may be marked N.A. when the establishment does not use time only as the public health control. N.O.This item may be marked N.O. when the establishment uses time only as the public health control, but is not using this practice at the time of inspection.Applicable Code Sections:
3-501.19 Time as a Public Health Control *
Consumer Advisory23. Consumer advisory provided for raw or undercooked foodIN / OUTThis item should be marked IN or OUT of compliance based on a thorough review of the posted, written and special/daily menus with the PIC to determine if untreated shell eggs, meats, fish, or poultry may be used as an ingredient in or ordered as a raw, raw-marinated, partially cooked, or undercooked food. The advisory also applies to shellstock offered for sale from a retail service case. This item should be marked IN compliance if the establishment provides an advisory that meets the intent of the Food Code for both the disclosure and reminder components. This item should be marked OUT of compliance when there is no consumer advisory, the food item is not disclosed, or there is no reminder statement. The consumer advisory does not exempt the requirement for freezing for parasite control. N.A.This item may be marked N.A. when the establishment does not serve raw or undercooked animal foods. N.O.Do Not Mark this item N.O. Applicable Code Sections:
3-603.11 Consumer Advisory for Raw/ Undercooked Food*Highly Susceptible Populations24. Pasteurized foods used; prohibited foods not offered
NOTE: Discussions with the person in charge and employees regarding whether or not certain foods are served or certain practices occur in the establishment, along with observation should be used to determine compliance.IN / OUTThis item should be marked IN or OUT of compliance based on direct observations and discussions with the PIC and food employees regarding whether or not certain foods are served or certain practices occur in an establishment serving a highly susceptible population. This item should be marked IN compliance if only treated/pasteurized juices/juice beverages are served; only pasteurized eggs are used in recipes if eggs are undercooked and if eggs are combined, unless there is a cook step or HACCP plan to control Salmonella enteriditis; no raw or partially cooked animal foods or raw seed sprouts are served; and no unopened packaged food is re-served following service to patients in medical isolation or quarantine.N.A.This item may be marked N.A. if a highly susceptible population is not served.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-801.11(A), (B), (C), (E), & (G) Pasteurized Foods, Prohibited Re-service, and Prohibited Foods*Food/Color Additives and Toxic Substances25. Food additives: approved and properly usedIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food ingredients in storage and listed as product ingredients supplemented by discussion with the PIC. This item is marked IN compliance if approved food and color additives are on site and used properly. Approved food additives are listed and have threshold limits in accordance with the CFRs, and does not apply to food additives that are considered Generally Recognized as Safe (GRAS), such as salt, pepper, etc. This item should be marked OUT of compliance if unapproved food additives are found on the premises or approved additives are improperly used, such as sulfites being applied to fresh fruits or vegetables.N.A.This item may be marked N.A. if the food establishment does not use any additives on the premises.N.O.Do Not Mark this item N.O.Applicable Code Sections:
3-202.12 Approved Additives *
3-302.14 Protection from Unapproved Additives *26. Toxic substances properly identified, stored, and usedIN / OUTThis item must be marked IN or OUT of compliance based on direct observations of food labelling, storage, reconstitution, and application of bulk and working containers of cleaning agents and sanitizers, personal care items, first aid supplies, medicines, pesticides, and potential toxic and poisonous substances. This item should be marked IN compliance when bulk and working containers of cleaning agents and sanitizers are labelled; sanitizing solutions are not exceeding the maximum concentrations; personal care items, first aid supplies, medicines, and chemicals are stored separate from and not above food, equipment, utensils, linens, and single-service and single-use articles; and restricted use pesticides are applied only by or under the supervision of a certified applicator. This item should be marked OUT of compliance if a cleaning agent or sanitizer is not properly identified and stored; if a sanitizing solution has a higher concentration than prescribed for medicines and first aid kits are improperly labelled and stored.N.A.Do Not Mark this item N.A.N.O.Do Not Mark this item N.O. Applicable Code Sections:
7-101.11 Identifying Information*
7-102.11 Common Name, Working Containers *
7-201.11 Separation, Storage *
7.202.11 Restriction *
7-202.12 Conditions of use *
7-203.11 Poisonous or Toxic Material Containers *
7-204.11 Sanitizers, Criteria *
7-204.12 Chemicals for Washing Fruits & Vegetables *
7-204.13 Boiler Water Additives *
7-204.14 Drying Agents *
7-205.11 Incidental Food Contact, Criteria*
7-206.11 Restricted Use Pesticides *
7-206.12 Rodent Bait Stations *
7-206.13 Tracking Powders, Pest Control & Monitoring*
7-207.11 Restriction & Storage; Medicines *
7-207.12 Refrigerated Medicines, Storage *
7-208.11 Storage-First Aid Supplies *
7-209.11 Storage-Personal Care Items
7-301.11 Separation-for Retail Sale*Conformance with Approved Procedures27. Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP planIN / OUTThis item should be marked IN or OUT of compliance based on direct observations of food preparation and storage, a discussion with the PIC to determine if there are specialized food processes [i.e. smoking food, curing food, reduced oxygen packaging, using food additives to render a food so that it is not PHF (TCS), etc.] and the record review of standard operating procedures and HACCP documentation. This item should be marked IN compliance when observations of food operations and review of available records indicate compliance is being met with regards to specialized food processes, when ROP technology is used in conjunction with a secondary barrier, when hard or semi-soft cheese is manufactured using standards of identity, or fish and seafood are frozen before, during and after ROP. This item should be marked OUT of compliance if the inspection reveals specialized food processes that are not approved by the regulatory authority are performed or not conducted in accordance with the approved variance.N.A.This item may be marked N.A. if the establishment is not required by the regulatory authority to have a variance or HACCP plan, juice is not packaged or reduced oxygen packaging is not done on the premises.N.O.Do Not Mark this item N.O. Applicable Code Sections:
3-404.11 Treating Juice
3-502.11 Variance Requirement *
3-502.12 Reduced Oxygen Packaging, Criteria*
4-204.110(B) Molluscan Shellfish Tanks
8-103.12 Compliance with Variance and HACCP Plan*
8-201.13(B) When a HACCP Plan is Required
8-201.14(D) Contents of a HACCP Plan
Common Uses of Additives
U. S. Food and Drug AdministrationFDA/IFIC Brochure: January 1992Additive Functions/Examples* Foods Where Likely UsedImpart/Maintain Desired ConsistencyAlginates, Lecithin, Mono-& Diglycerides, Methyl Cellulose, Carrageenan, Glyceride, Pectin, Guar Gum, Sodium AluminosilicateBaked Goods, Cake Mixes, Salad dressings, Ice cream, Process Cheese, Coconut, Table SaltImprove/Maintain Nutritive Value Vitamins A and D, Thiamine, Niacin, Riboflavin, Pyridoxine, Folic Acid, Ascorbic Acid, Calcium Carbonate, Zinc Oxide, IronFlour, Bread, Biscuits, Breakfast Cereals, Pasta, Margarine, Milk, Iodized Salt, Gelatin DessertsMaintain Palatability and WholesomenessPropionic Acid & its Salts, Ascorbic Acid, Butylated Hydroxy anisole (BHA), Butylated Hydroxytoluene (BHT), Benzoates, Sodium Nitrite, Citric AcidBread, Cheese, Crackers, Frozen & Dried Fruit, Margarine, Lard, Potato Chips, Cake Mixes, MeatProduce Light Texture; Control Acidity/Alkalinity Yeast, Sodium Bicarbonate, Citric Acid, Fumaric Acid, Phosphoric Acid, Lactic Acid, TartratesCakes, Cookies, Quick Breads, Crackers, Butter, Chocolates, Soft DrinksEnhance Flavor or Impart Desired ColorCloves, Ginger, Fructose, Aspartame, Saccharin, FD&C Red No.40, Monosodium Glutamate, Caramel, Annatto, Limonene, TurmericSpice Cake, Gingerbread, Soft Drinks, Yogurt, Soup, Confections, Baked Goods, Cheeses, Jams, Gum*Includes GRAS and prior sanctioned substances as well as food additives. Additives recognized as GRAS are not included under #25 on the inspection form. Additives must have a limit to be assessed under #25.
Good Retail Practices (GRPs)
Reminder: Items 1 54 of the inspection form are completed when a routine inspection is conducted.
Good Retail Practices (GRPs) are systems to control basic operational and sanitation conditions within a facility, and if not controlled, they could be contributing factors to foodborne illness by introducing hazards (biological, chemical and physical), into the end product, either directly or indirectly. For example, equipment in disrepair, such as a cutting board with deep grooves/cuts, makes effective cleaning difficult or impossible, and thereby could introduce a bacterial hazard onto food that comes into contact with the board. In addition, in assessing GRPs, it is important to make an overall assessment of the issue by looking for practices or trends versus an isolated incident; and the potential public health impact. For example, a few missing floor tiles in a dry area may not rise to the level of a violation; however, missing floor tiles in an area where there is CIP using pressure hoses could create conditions whereby a bacterial hazard could be introduced on to food equipment. These items usually require judgment, and if uncorrected, the regulatory authority must decide whether or not these conditions would lead to potential contamination.
GRPs are the methods used in, or the facilities or controls used for, the receiving, preparation, storage, serving, packaging or holding of food which are designed to assure unsanitary conditions do not lead to the introduction of hazards or unintentional substances into the end product. The intention of this inspection form is to focus the inspector's attention on those factors that have been shown to be most often linked with causing foodborne illness. Since the major emphasis of an inspection should be on the Risk Factors that cause foodborne illness and the Public Health interventions that have the greatest impact on preventing foodborne illness, the GRPs have been given less importance on the inspection form and a differentiation between IN, OUT, N.A. and N.O. is not made in this area. For marking the GRPs section, place an "X" in the box to the left of the numbered item if a code provision under that item is OUT of compliance. Document each violation of the code provision for the item number in the "Observations and Corrective Actions" section on the second page of the inspection report. For items marked OUT of compliance, further indicate the VIOLATION STATUS by marking an "X" in the corresponding box: COS = Corrected on site during inspection and R = Repeat violation per the same instructions as given in the Risk Factor section. References to the appropriate Food Code provisions that can be debited under each numbered GRP item are listed in Guide 3-B.
Note: Items 30, 32, and 33 will allow for either three or four marking options. Item 30 allows for IN OUT or N.A., and items 32 and 33 allow for IN, OUT, N.A .or N.O. For marking in the GRP Section place an "A" in the box to the left of the numbered item if the code provision under that item is not applicable or and "O" for not observed.
Good Retail Practices (GRPs)
C. MARKING INSTRUCTIONS FOR EACH GOOD RETAIL PRACTICE (GRP) ON THE INSPECTION REPORT
Safe Food and Water28. Pasteurized eggs used where requiredCertain menu items use eggs as an ingredient in the preparation of RTE foods, such as Caesar salad, Hollandaise sauce, etc. This is verified by discussion with the PIC and food employees regarding the substitution of pasteurized egg products for raw eggs in uncooked foods, unless allowed under 3-401.11(D)(2).Applicable Code Sections:
3-302.13 Pasteurized eggs substituted for raw eggs in uncooked, egg-based recipes 29.Water and ice from approved sourceThere are two types of systems: Public Water System or Non-Public Water System. Regardless of its source, it must meet drinking water standards established by EPA and applicable state standards. If a non-public system is used as Drinking water, the water is sampled / tested at least yearly and records retained on file at the food establishment or per state regulations.
Consideration must be given to the supply containers, piping, hoses, etc., connected to the APPROVED source when water is made available for mobile and or TEMPORARY FOOD ESTABLISHMENT without a permanent supply.Applicable Code Sections:
3-202.16 Ice used as a food/cooling medium made from potable water*
5-101.11 Drinking water from an approved source*
5-102.11 Standards of quality for public drinking water met*
5-102.12 Non-drinking water used only for non- food purposes*
5-102.13 Sampling report for non-public water tested as required
5-102.14 Recent report available
5-104.12 Alternative water supply delivered through approved means30.Variance obtained for specialized processing methodsWhen a Food Establishment wants to deviate from a requirement in the code, utilizes Specialized Processing Methods such as Smoking Food for Preservation, using Reduced Oxygen Packaging (ROP) or other methods listed in 3-501.11, etc. a variance must first be obtained from the regulatory authority. A HACCP plan may also be required as listed in 8-201.13(A) as part of the variance request, such as ROP where there is only one barrier (e.g. refrigeration) for C. botulinium.Applicable Code Sections:
8-103.11 Documentation & justification for variance on file with regulatory authority
Food Temperature Control31.Proper cooling methods used; adequate equipment for temperature controlA determination must be first be made that cooling food is part of the processingstep. To assess whether or not the methods used facilitate the coolingcriteria specified under 3-501.14, a discussion with the PIC should support actual observations used in cooling foods. There shouldbe enough equipment with sufficient capacity used for the cooling, heating, and hot/cold holding of foods requiring temperature control as specified in Chapter 3 to meet the demands of the operation. Observationsmust support the determination of compliance status.Frozen food is solid to the touch.Applicable Code Sections:
3-501.11 Frozen food stored frozen
3-501.15 Proper cooling methods used for PHF (TCS Foods)
4-301.11 Cooling, heating, & holding equipment sufficient in number and capacity 32.Plant food properly cooked for hot holdingIn determining compliance,observation along with anactual cooking temperature must be obtained.Applicable Code Sections:
3-401.13 Plant food (vegetables/fruit) cooked to 135F or above for hot holding33.Approved thawing methods usedObserving and then gaining an understanding of the establishments thawing method(s) will help in determining whether a violation exists from the approved thawing methods found under 3-501.13 as well as the level of risk imposed. Keep in mind, various food products especially those destined for hot oil frying are often slacked (not thawed) prior to cooking.Applicable Code Sections:
3-501.12 Frozen PHF (TCS Foods) slacked properly
3-501.13 Proper thawing methods used for PHF (TCS Foods)34.Thermometers provided and accurateThermometers provide a means for assessing active managerial control of PHF (TCS Foods) temperatures. Determine compliance by observingthelocation and verifying the scaling of thetemperature measuring devicesin the range of use to measure food, water, or ambient air temperatures. Food thermometers must be calibrated at a frequency to ensure accuracy. Food thermometers should be accessible for use by employees and havea probe size appropriateto thefooditem. Applicable Code Sections:
4-203.11 Food thermometers accurate in the intended range of use
4-203.12 Ambient air & water thermometers accurate in the intended range of use
4-204-112 Thermometers located in refrigerators/hot holding units to measure ambient air in warmest/coolest areas of units
4-302.12 Thermometers provided & accessible; Appropriate thermometer for measuring thin foods provided
4-502.11(B) Good Repair and Calibration
Food Identification35.Food properly labelled; original containerPackaged foods are required to conform to specific labelling laws. Foods packaged within the food establishment must also conform to the appropriate labelling laws, with considerations given to accuracy as well as not being misleading. In addition, all MAJOR FOOD ALLERGENS, if present, must be accurately declared. Working containers and bulk foods removed from their original packaging require some level of assessment as to how recognizable the food is without labelling by its common name. Molluscan shellfish and vended PHF must specifically be assessed based on their specific packaging and labelling requirements.Applicable Code Sections:
3-202.17 Proper identification & sell-by date on packages of shucked shellfish
3-203.11 Molluscan shellfish stored in original container until sold/prepped
3-302.12 Food storage containers identified with common name of food
3-305.13 Vended PHF (TCS Foods) dispensed in original container
3-601.11 Standards of identity met for packaged foods
3-601.12 Foods honestly presented, do not misinform consumers
3-602.11 Food packaged in the food establishment labelled as specified in law
3-602.12 Consumer warnings as required by law on labelsPrevention of Food Contamination36.Insects, rodents and animals not presentAn assessment is made through observation and discussion with the PIC for measures taken to control the presence of pests in the food establishment, including elimination of entry points and harborage areas, and removal of pests and its evidence. Insect trapping devices must not be located over food preparation areas.Applicable Code Sections:
2-403.11 Food employees not handling animals*
6-202.13 Insect control devices properly designed & installed
6-202.15 Openings to outside protected against entry of pests
6-202.16 Protective barriers provided for exterior walls/roofs
6-501.111 Effective pest control measures in place*
6-501.112 Dead or trapped pest removed traps at adequate frequency
6-501.115 Prohibited live animals not on premises*
37.Contamination prevented during food preparation, storage & displayThe observation and understanding of the flow of food items from the point of receipt to the point of sale, service or distribution is necessary to determine whether a violation exists. Food is subject to direct and indirect sources of contamination in the establishment. Sources may be related to the working environment, packaging, adequacy of storage facilities, and exposure of food on display to contamination (i.e. salad bars).Applicable Code Sections:
3-202.19 Shellstock free of mud, dead shellfish & shellfish with broken shells
3-303.11 Ice as a coolant not used as food
3-303.12 Packaged food not stored in direct contact with water/ice during display
3-304.13 Linens & napkins not used in contact with food unless as a liner & replaced each time
3-305.11 Food stored 6" off the floor in clean, dry location
3-305.12 Food not stored in prohibited areas
3-305.14 Unpackaged food protected from environmental contamination during preparation
3-306.11 Food on display protected by food guards/packaging
3-306.12 Condiments protected in dispensers/individual packets
3-306.13(B) Consumer self-service operations provided with suitable utensils
3-306.13(C) Consumer self-service operations monitored
3-307.11 Food not contaminated by any other source
6-404.11 Distressed food segregated & properly located away from food, utensils, or equipment38.Personal cleanlinessObservation of facility personnel for clean outer clothing, effective hair restraints, prohibited jewelry and the condition or protection of fingernails must be made.Applicable Code Sections:
2-302.11 Fingernails neat & trimmed; Gloves worn over polished nails & artificial nails
2-303.11 No jewelry worn during food handling except plain wedding band
2-304.11 Outer clothing clean
2-402.11 Hair restraints & clothes that cover body hair worn by food employees39.Wiping cloths; properly used and storedWiping cloths are to be used for a designated purpose and properly used. When stored in solution, the solutions should be reasonably clean and maintained at the proper sanitizer concentration (4-501.114). Solutions exceeding the recommended sanitizer concentrations would be marked under item no.26, Toxic substances properly identified, stored, and used. Sponges, if present are not to be used in contact with clean/sanitized food contact surfaces. Applicable Code Sections:
3-304.14 Cloths for spills used for only one purpose; wet wiping cloths stored in sanitizer; wet & dry cloths stored clean
4-101.16 Sponges not used on sanitized food contact surfaces
4-901.12 Wiping cloths laundered in establishment, air dried if no clothes dryer present40. Washing fruits and vegetablesChemicals are allowed for washing fruits and vegetables; along with simply washing them in water. Raw fruits and vegetables are to be washed prior to their preparation or offered as RTE. Discussion with the PIC and food employees will help determine the establishments practice.Applicable Code Sections:
3-302.15 Raw fruit & vegetables thoroughly washed before use.
Proper Use of Utensils41. In-use utensils; properly storedBased on the type of operation, there are a number of methods available for storage of in-use utensils during pauses in food preparation or dispensing, such as in the food, clean and protected, under running water, or changing often enough to prevent bacterial growth etc. If stored in a container of water, the water temperature must be at least 135F. In-use utensils may not be stored in chemical sanitizer or ice between uses. Applicable Code Sections:
3-304.12 In-use utensils properly stored between uses42.Utensils, equipment and linens; properly stored, dried, handledAn assessment is made of the overall storage practices and handling of clean equipment and utensils, including tableware located in the various areas within an establishment, including the basement, wait station and dining room. Equipment must be air dried prior to storage and linens properly cleaned and stored.Applicable Code Sections:
4-801.11 Clean linens free of food residues & soil
4-802.11 Based on use, linens laundered at adequate frequency
4-803.11 Soiled linens properly stored
4-803.12 Linens mechanically washed unless only wiping cloths are laundered on site
4-901.11 Equipment/utensils air dried after washing, rinsing, & sanitizing
4-903.11(A), (B) & (D) Equipment/utensils/linens stored 6'' off floor in clean, dry location
4-903.12 Equipment/utensils/linens not stored in prohibited areas
4-904.11 Kitchenware/tableware handled to protect food-/lip-contact surfaces
4-904.12 Soiled tableware removed from eating areas
4-904.13 Preset tableware wrapped/covered; unused settings removed from table43.Single-use/single-service articles; properly stored, usedSingle-use and single-service articles are not designed to be cleaned and re-used; therefore, they must be properly stored and protected to prevent from possible contamination. Applicable Code Sections:
4-502.12 Single-service items available if no warewashing facilities present *
4-502.13 Single-service/-use items not reused
4-502.14 Molluscan/crustacean shells used only once as serving container
4-903.11(A) & (C) Single-service/use items stored 6" off the floor in a clean, dry location
4-903.12 Single-service/-use items not stored in prohibited areas/specified places
4-904.11 Single-service/-use items properly handled to protect food-/lip-contact surfaces44. Gloves used properlyThe observation of food preparation activities and glove-use by food employees are necessary. There should be a discussion with the PIC on how gloves are used, if applicable, in food preparation activities. Gloves may serve as a source of cross-contamination if misused.Applicable Code Sections:
3-304.15 (B)-(D) Slash-resistant gloves and cloth gloves. Appropriate gloves used for task being performed
Utensils, Equipment and Vending45.Food and non-food-contact surfaces cleanable, properly designed, constructed and usedEquipment and utensils must be properly designed and constructed, and in good repair. Proper installation and location of equipment in the food establishment are important factors to consider for ease of cleaning in preventing accumulation of debris and attractants for insects and rodents. The components in a vending machine must be properly designed to facilitate cleaning and protect food products (equipped with automatic shutoff, etc.) from potential contamination. Equipment must be properly used and in proper adjustment, such as calibrated food thermometers. Applicable Code Sections:
3-304.16 Clean tableware for seconds provided to self-service consumers
3-304.17 Returnables not refilled at food establishment
4-101.11 Utensils/food-contact surfaces made of safe, durable, smooth materials*
4-101.12 Cast iron not used for food-contact surfaces, unless it meets exemptions
4-101.13 Lead, pewter, & solder exceeding limits for lead, not used for food-contact surfaces
4-101.14 Copper not used for food-contact surfaces*
4-101.15 Galvanized metal not used for food-contact surfaces*
4-101.17 Wood used for food-contact surfaces constructed of hard wood
4-101.18 Non-scratching utensil used with nonstick coatings
4-101.19 Nonfood-contact surfaces made of durable, smooth materials
4-102.11 Single-service/-use items made of safe & clean materials*
4-201.11 Equipment and Utensil Durability and Strength
4-201.12 Food Temperature Measuring Devices*
4-202.11-.12 Food-contact surfaces smooth & easily accessible for cleaning;* CIP equipment easily cleanable
4-202.13 V threads only used for hot oil equipment
4-202.14 Hot Oil filtering Equipment
4-202.15 Cutting parts of can opener readily removable for cleaning / replacement
4-202.16 Non-food-contact surfaces
4-202.17 Kick plates removable for cleaning
4-204.12 Covers/lids for equipment openings overlap the opening & sloped to drain
4-204.15 Equipment requiring lubricants designed so that lubricants do not drip into food
4-204.16 Beverage tubing not in contact with stored ice
4-204.17 Liquid waste drains do not pass through ice storage bins
4-204.18 Condenser unit separated from food storage space
4-204.19 Can openers on vending machines protected from contamination
4-204.110(A) Molluscan shellfish tanks marked for display only or operated under a HACCP plan
4-204.13 Dispensing equipment designed to protect unpackaged product
4-204.14 Vending machine equipped with self-closing door or cover
4-204.111 Vending machines for PHF (TCS Foods) equipped with auto shutoff *
4-204.121 Vending machines for liquids equipped with drains, internal waste receptacle, & automatic shutoff
4-204.122 Case lot handling equipment movable by hand, hand trucks, or forklifts
4-204.123 Vending machine doors/openings tight-fitting
4-302.11 Dispensing utensils provided for each container of food at a consumer self-service unit
4-401.11 Equipment, washers/dryers, linen, & storage cabinets properly located
4-402.11 Fixed or counter-mounted equipment properly spaced or sealed
4-402.12 Fixed or counter-mounted equipment properly elevated or sealed
4-501.11 Equipment in good repair & adjusted per manufacturer's specs
4-501.12 Scratched cutting boards resurfaced or discarded
4-501.13 Microwave ovens meeting safety standards specified in CFR
4-502.11(A) &(C) Utensils maintained in good repair; thermometers calibrated per manufacturer's specs
4-603.11 Dry cleaning methods used with non PHF (non TCS Foods) only
4-603.17 Cleaning/refilling of returnables only for non PHF (non TCS Foods) or conducted at a regulated facility*
4-902.11 Food-contact surfaces not contaminated during lubricating of equipment
4-902.12 Food-contact surfaces not contaminated during reassembly of equipment
43.1-5-1(f) Modifications to FDA Food Code Section 4-205.10 Equipment Certification (includes water heater design specifications)
46-33(3) Modifications to FDA Food Code Section 4-205.10 Equipment Certification (Fairfax City)
8-275(f) Modifications to FDA Food Code Section 4-205.10 Equipment Certification (Falls Church City)46.Warewashing facilities, installed, maintained, used, test stripsAdequate warewashing facilities must be available and used for the cleaning and sanitization of food-contact surfaces, including the availability of means to monitor its use and the effectiveness of sanitization. Observation of manual and mechanical warewashing methods are made to assess the procedure for cleaning and sanitizing equipment and utensils. Applicable Code Sections:
4-203.13 Hot water pressure devices accurate to + 2 pounds per square inch
4-204.113 - .116 Data plate/baffles/thermometers on warewashing machines; heater/basket present for manual heat sanitization
4-204.117 Warewashing machine equipped with means to verify dispensing of detergents & sanitizers
4-204.118 - .120 Pressure device on machines with hot water sanitizing rinse; sinks, drainboards, compartments self-draining
4-301.12 3 compartment sink large enough to immerse largest utensil
4-301.13 Adequate drainboards provided
4-302.13 -.14 Thermometer for testing sanitizing water temperature &/or test kit for measuring sanitizer concentration provided
4-501.14 Warewashing equipment cleaned before use & every 24 hours
4-501.15 Warewashing machine operated per data plate
4-501.16 Warewashing sinks cleaned & sanitized before & after use for washing food or wiping cloths
4-501.17 Cleaning agents used for washing utensils in accordance with manufacturer's instructions
4-501.18 Wash, rinse & sanitize solutions maintained clean
4-501.19 Manual wash temperatu r e m a i n t a i n e d e"1 1 0 ( F
4 - 5 0 1 . 1 1 0 W a s h t e m p e r a t u r e r e q u i r e m e n t m e t f o r w a r e w a s h i n g m a c h i n e b a s e d o n m a c h i n e t y p e
4 - 5 0 1 . 1 1 6 C o n c e n t r a t i o n o f s a n i t i z e r s o l u t i o n d e t e r m i n e d b y u s e o f t e s t k i t
4 - 6 0 3 . 1 2 E q u i p m e n t / u t e n s i l s p r e c l e a n e d b e f o r e w a s h i n g
4 - 6 0 3 . 1 3 S o i led items properly loaded into warewashing machines
4-603.14 Equipment food-contact surfaces & utensils effectively washed
4-603.15 Fixed equipment & equipment too large for warewashing sink/machine washed by approved alternative method
4-603.16 Utensils & equipment rinsed after washing 47.Non-food-contact surfaces cleanObservations should be made to determine if the frequency of cleaning is adequate to prevent soil accumulations on non-food-contact surfaces. Applicable Code Sections:
4-601.11(B) & (C) Equipment maintained free of encrusted grease/soil deposits
4-602.13 Non-food-contact surfaces cleaned at frequency to prevent build-up of residue
Physical Facilities48.Hot and cold water available; adequate pressureRegardless of the supply system, the distribution of water to the facility must be protected and operated according to LAW. Adequate pressure is to be maintained at all fixtures during peak demand including the capacity to provide hot water at peak hot water demand.Applicable Code Sections:
5-103.11 - .12 Capacity* & pressure adequate to meet facility demands
5-104.11 Water provided by public water main or approved system 49.Plumbing installed; proper backflow devicesThe observation of an approved plumbing system, installed and maintained, including the equipment and devices connected to the potable water supply, is necessary to determine whether a violation exists. An assessment of the layout of the establishment and the water distribution system is made to determine if there are any points at which the potable water supply is subject to contamination or is in disrepair. Applicable Code Sections:
5-101.12 Drinking water system flushed & disinfected after repair or emergency*
5-201.11 Plumbing system constructed of approved materials*
5-202.11 Plumbing system designed, constructed & installed according to law*
5-202.13 Air gap provided between water supply inlet & flood level rim of plumbing fixture*
5-202.14 Backflow prevention device designed per approved standards
5-202.15 Water filter/screen/water conditioning device installed to allow ease of cleaning
5-203.13 Service sink available for cleaning of mops & disposal of liquid waste
5-203.14 Backflow prevention device or air gap provided on plumbing fixtures as required*
5-203.15 Backflow prevention device on carbonator with no air gap*
5-204.12 & .13 Backflow prevention devices/conditioning devices located to allow service/maintenance
5-205.12 No cross connection between drinking & non-drinking water*
5-205.13 Water treatment device inspected & serviced
5-205.14 Water reservoir of fogging devices maintained & cleaned*
5-205.15 Plumbing system maintained in good repair*
5-301.11 Mobile water tank constructed of safe, durable, finished materials
5-302.11 - .16 Mobile water tank sloped to drain & designed to allow inspection & cleaning
5-303.11 - .13 Mobile water tank designed with protective cover for water inlet/outlet
5-304.11 - .14 Water tank/pump/hoses properly disinfected & handled * Backflow prevention in place; waste water properly disposed50.Sewage and waste water properly disposedThere are two types of systems: public SEWAGE treatment plant and an individual SEWAGE disposal system. Observations of the facilities overall sewage and wastewater system is necessary to determine if a violation exists. Indications that a system is not functioning properly may include the presence of sewage back-up into the establishment or outdoors on the ground. Condensate drippage and other nonSEWAGE wastes must be drained to a system in accordance to LAW, and backflow prevention, if required, installed between the SEWAGE system and drain of equipment holding food or utensils. Mobile wastewater holding tanks must also be assessed for capacity and maintenance. Applicable Code Sections:
5-401.11 Mobile holding tank adequately sized for capacity & sloped to drain
5-402.11 Backflow prevention no direct connection between sewage system & food equipment*
5-402.12 - .13 Grease trap located to allow ease of cleaning; Sewage conveyed through approved sanitary sewage system*
5-402.14 - .15 Mobile establishment waste removed through approved removal procedure; waste retention tank flushed in a sanitary manner
5-403.11 - .12 Approved sewage disposal system used for waste disposal* Other liquid wastes drained to disposal per law51.Toilet facilities: properly constructed, supplied, cleanA toilet facility should be assessed to determine if the number of fixtures are adequate, and that toilet tissue and a covered trash receptacle (ladies room only) are provided, fixtures are not being kept clean and the door self closes to prevent recontamination of hands and attractant of insects.Applicable Code Sections:
5-203.12 At least one toilet available or number specified by law *
5-501.17 Covered receptacle in women's toilet room
6-202.14 Toilet rooms completely enclosed
6-302.11 Toilet tissue supplied at each toilet
6-402.11 Toilet rooms convenient & accessible during all business hours
6-501.18 Cleaning of plumbing fixtures
6-501.19 Toilet room doors kept closed except during cleaning / maintenance
43.1-1-5(g) Modification to FDA Code Section 6-402.11 for public toilet room access when there is customer seating (Fairfax County)
46-3(4) Modification to FDA Code Section 6-402.11 for public toilet room access when there is customer seating (Fairfax City)
8-275(g) Modification to FDA Code Section 6-402.11 for public toilet room access when there is customer seating (Falls Church City)52.Garbage/refuse properly disposed; facilities maintainedThe assessment of the refuse collection and disposal areas for proper receptacles and maintenance is necessary to determine whether a violation exists. Since refuse areas may attract and harbor insects and pests, as well as create a public health nuisance, particular attention must be paid to the maintenance of the refuse facilities and area.Applicable Code Sections:
5-501.11 Outdoor storage surface constructed of non-absorbent material & sloped to drain
5-501.12 Outdoor enclosure for refuse constructed of durable, cleanable materials
5-501.13 Receptacles durable, cleanable, insect-/rodent-resistant & leak proof
5-501.14 Receptacles not within vending machines
5-501.15 Outside receptacles designed with tight-fitting lids/doors/covers & properly installed
5-501.16 Sufficient storage capacity & area/receptacles provided to hold refuse
5-501.18 Cleaning implements/supplies provided for effective cleaning of receptacles
5-501.19 Refuse storage areas located separate from food/utensils/equipment & not creating a nuisance
5-501.110 Receptacles for refuse, recyclables, returnables inaccessible to insects/rodents
5-501.111 Storage areas/receptacles in good repair
5-501.112 Receptacles, such as plastic bags accessible to rodents, not stored outside
5-501.113 Inside receptacles covered if not continually used; Outside receptacles equipped with tight fitting lids
5-501.114 Drain plugs provided in receptacles with drains
5-501.115 Refuse areas & enclosures maintained clean
5-501.116 Cleaning of receptacles done in way not to contaminate food/utensils/equipment
5-502.11 - .12 Refuse, recyclables, returnables removed in approved manner & at roper frequency to minimize attracting pests & developing odors
5-503.11 Refuse disposed of in an approved public or private facility
6-202.110 Outdoor refuse areas curbed & graded to drain
53.Physical facilities installed, maintained, and cleanObservations are made of the overall conditions or practices related to of the physical facility (materials used, good repair and maintained). It is important that a general assessment is made in determining the level of compliance, such as in an isolated incident versus trend, and of the potential public health impact involved. Storage of maintenance tools, use of laundry facilities, if applicable, disposal of mop water and separate living/sleeping quarters are included in this section.Applicable Code Sections:
4-301.15 Clothes washer & dryer provided for laundering conducted on premises
4-401.11(C) Washer & dryer properly located away from food/utensils/equipment
4-803.13 Laundry facilities used only for items used in the facility
6-101.11 Materials for floors/walls/ceilings smooth, durable, & easily cleanable under normal use
6-102.11 Outdoor areas surfaced with concrete/asphalt; Exterior surfaces weather-resistant
6-201.11 -.12 Floors/walls/ceilings smooth & easily cleanable; Utility lines not unnecessarily exposed
6-201.13 Floor to wall junctures coved; Water-flushed floors provided with drains & graded to drain
6-201.14 -.15 Carpeting not in areas subject to moisture; Mats/duckboards removable & easily cleanable
6-201.16 -.18 Wall & ceiling coatings/attachments easily cleanable; Studs unexposed in areas subject to moisture
6-202.17 -.19 Overhead protection at outdoor vending & servicing areas; Outdoor walking/driving surfaces graded to drain
6-202.111 - .112 Living/sleeping quarters not used for food establishment operations; living/sleeping quarters on the premises separated from food operation
6-501.11 -.12 Physical facilities maintained in good repair & cleaned as often as necessary to keep them clean
6-501.13 Floors cleaned by dustless methods
6-501.15 Mop water/maintenance tools not put in prep, handwashing, or warewashing sinks *
6-501.16 Mops allowed to air dry after use
6-501.17 Sawdust/wood shavings/granular salt/clay not used on floors
6-501.113 -.114 Maintenance tools properly stored; premises free of unnecessary items/litter 54.Adequate ventilation and lighting; designated areas usedObservations should be made to ensure that the ventilation is adequately preventing an accumulation of condensation, grease or other soil from potentially contaminating food and the surrounding environment and that lights are at an adequate light intensity, and personal belongings are properly stored to maintain clean and sanitary facility and protect food and equipment.
Applicable Code Sections:
4-202.18 Ventilation filters designed for ease of cleaning & maintenance
4-204.11 Ventilation hood designed to prevent condensate from dripping onto food/equipment
4-301.14 Ventilation hood adequate to prevent grease & condensation build-up
6-202.11 Protective shielding on light bulbs over exposed food/utensils/equipment
6-202.12 Heating/ventilation/air conditioning units properly designed to prevent contamination
6-304.11 Mechanical ventilation of adequate capacity to remove steam, heat, vapors, odors, smoke, fumes
6-501.14 Ventilation system cleaned in way not to cause contamination or create a public health hazard
6-303.11 Lighting intensity adequate in food prep, storage, & service areas
6-305.11 Dressing rooms designated if employees change on-site; Lockers provided for employees
6-403.11 Designated areas for employees for eating / drinking/smoking
6-501.110 Designated dressing rooms/lockers used by employees
Temperature Observations
Item/locationRecord the common name of the food as well as the condition, process, and location of the food at the time of monitoring e.g. hot holding, refrigerator, prep-table. Temperatures in compliance and out of compliance should be documented. If there is insufficient space for the number of temperatures taken, record the additional temperatures in the "Observations and Corrective Actions" section of the inspection report.FoodTemperatureRecord the temperature indicated on the inspector's thermometer. Specify the measurement in F or C. (Note: Food temperature measuring devices that are scaled only in Fahrenheit should be accurate to 2F in the intended range of use. Food temperature measuring devices that are scaled only in Celsius or dually scaled in Celsius and Fahrenheit should be accurate to 1C in the intended range of use.)Observations & Corrective Actions
Include here specific descriptions of violations observed and recorded in the Risk Factors and Interventions section and Good Retail Practices check boxes. Also include corrective actions for the noted violations and temperatures if there is insufficient space in the allotted section for temperature recordings.
Signature Block
Person in ChargeThe PIC is the individual present at a food establishment who is responsible for the operation at the time of the inspection.InspectorThe Inspector is the individual conducting the inspection.DateThe date the inspection is completed.Follow-upThe determination of whether to conduct a re-inspection or other enforcement action.Follow-up Date 5 F K L M N O
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