The number of violations used may be adjusted to accommodate current levels of resources in the agency and varying levels of compliance at the command. When a food establishment exceeds one of the critical violation limits the PMA must promptly notify the commanding officer and the PMA will increase the frequency of inspections for the food establishment until compliance history significantly improves. It is essential to standardize the inspection process. Slight violations, such as one dirty utensil among thousands of clean ones, does not indicate that the establishment is significantly deviating from the requirement to use clean utensils. This does not mean that each instance should be considered a distinctly separate reportable violation.
Some discretion is warranted when preparing the inspection report.
For example, a cooler with mechanical problems may result in a dozen or more potentially hazardous food items being held at unsafe temperature. It may categorically be considered a malfunctioning refrigeration device under Cooling, Heating, and Holding Capacities, because repairs are needed to bring the unit into compliance. The food temperature violation is also cited only one time under, Potentially Hazardous Food, Hot and Cold Holding. Alternatively, the unit may be properly functioning, but improper cooling practices were used, resulting in the high temperatures being found in the potentially hazardous food. This would be a violation of Cooling Methods, and Potentially Hazardous Food, Hot and Cold Holding.