Documenting Information and Observations

The health department official shall document the following on an inspection report form: • Administrative information about the establishment’s legal identity, street and mailing addresses, type of establishment and operation, inspection date, and other information such as type of water supply and sewage disposal, status of the permit, and personnel certificates that may be required.

• Specific factual observations of violative conditions or other deviations from the Food Code that require correction by the permit holder, including:

1. Failure of the person in charge to demonstrate the knowledge of foodborne illness prevention and the application of HACCP principles.

2. Failure of employees and the person in charge to demonstrate their knowledge of their responsibility to report a disease or medical condition.

3. Nonconformance with critical items of the Food Code.

4. Failure of the appropriate employees to demonstrate their knowledge of, and ability to perform in accordance with, the procedural, monitoring, verification and corrective action practices required by the health department.

5. Failure of the person in charge to provide records required by the health department for determining conformance with a HACCP plan.

6. Nonconformance with critical limits of a HACCP plan.

The health department official also shall specify on the inspection report form the time frame for correction of the violations.