Note repeat violations with an X in the second column , Repeat . Repeat items are those that were in violation on the last inspection. Indicating in this column when the original violation occurred may also be helpful. Record any explanations or other data, including the fact that a correction was made during the inspection. Use as many lines as necessary to explain the details of the violation.
Legibility is important.
Food Establishments Studies have shown a relationship between types of food served, preparation steps, volume of food, population served, previous compliance history and food borne illness. Each PMA will set a fixed risk category for each food establishment operating in their area of responsibility. Risk categorization allows establishments to be ranked by considering risk factors and creating a variable inspection frequency for each category. An example of risk categorization and types of facilities is shown in Table 1-7. Prepackaged nonpotentially hazardous foods only.