DD Form 2973 "Food Operation Inspection Report"

What Is DD Form 2973?

This is a form that was released by the U.S. Department of Defense (DoD) on November 1, 2013. The form, often mistakenly referred to as the DA Form 2973, is a military form used by and within the U.S. Army. As of today, no separate instructions for the form are provided by the DoD.

Form Details:

  • A 4-page document available for download in PDF;
  • The latest version available from the Executive Services Directorate;
  • Editable, printable, and free to use;

Download an up-to-date fillable DD Form 2973 down below in PDF format or browse hundreds of other DoD Forms compiled in our online library.

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Download DD Form 2973 "Food Operation Inspection Report"

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FOOD OPERATION INSPECTION REPORT
(Read instructions in the Tri -Service Food Code, Appendix E, before completing this form)
1. FACILITY NAME
2. FACILITY ADDRESS
3. INSTALLATION
4. DATE (YYYYMMDD)
5. INSPECTION
Other (Specify)
Routine
Follow-up
Complaint
Preoperational
TYPE (X one)
a. NAME AND RANK
b. PHONE
c. E-MAIL
6. INSPECTOR
d. UNIT/ORGANIZATION
7. START TIME
8. END TIME
Various
timeframes
a. FULL NAME
b. PHONE
c. OFFICIAL E-MAIL
9. PERSON IN
CHARGE (PIC)
a. Critical
Fully Compliant
Substantially Compliant
Partially Compliant
10. NUMBER AND
11. INSPECTION
TYPE OF
RATING
b. Non-
Non-Compliant (Provide date
Follow-up date
VIOLATIONS
(X one)
critical
scheduled for follow-up)
12. COMPLIANCE STATUS (Numbered items and specified provisions noted with an asterisk * indicates a CRITICAL deficiency)
Mark “X” in the box to indicate the provision was NOT in compliance; circle N/O for items not observed or N/A for not applicable. Where multiple provisions are included in the
item description, only mark the CRITICAL provision if non-compliant. An unmarked item indicates all provisions within the grouping are fully compliant. For items that are
OUT of compliance, Mark “X” in the appropriate box for COS (corrected on-site during the inspection) and R (repeat violation from previous inspection.)
Item
Supervision and Training
COS
R
Item
Temperature Control
COS
R
Approved thawing & slacking methods for
N/A N/O
Person in charge (PIC) is present; demonstrates
1
26
frozen PHFs
knowledge [
2-101.11*;
2-102.11*]
Proper cooking & reheating time and
27*
N/A N/O
PIC & employees: duties; training [
2-201.11(A)*]
2
temperature
Health and Hygiene
Fruits & vegetables properly cooked for hot
N/A N/O
28
3
Hand wash facilities: supplied, accessible, used
holding
Hands clean; properly washed
Proper cooling time and temperature
29*
4
N/O
N/A N/O
[
2-301.11*;
2-301.12*;
2-301.14*]
Proper cooling methods; adequate
30
N/A
Ill employee reporting, restriction, exclusion
equipment
5
[
2-201.11*;
2-201.12*;
2-201.13*]
Proper hot holding temperature
31 *
N/A N/O
Bare hand/arm contact with food
N/A
N/O
Proper cold holding temperature
32*
N/A
6
N/A
N/O
[
3-301.11*]
Consumer Advisory for raw/undercooked
33*
N/A
Personal cleanliness: clothing; hair restraint; jewelry
7
foods
Eating, drinking, tobacco use in food
Time as public health control; variance
8
N/O
34
N/A
3-501.19*;
3-502.11*;
prep & service areas; proper tasting
procedures [
procedures [
3-301.12*]
8-103.12*]
Food Source, Identification, Condition
Utensils and Equipment
Food & water from approved sources
N/A
Thermometers provided and accurate
9*
35
Food in good condition, safe, & unadulterated;
10*
36
In-use utensils properly stored between use
N/A
receipt temperature
Required records available: shellstock
Food/non-food contact surfaces: cleanable; installed;
N/A
N/O
11
tags [
3-202.18*;
3-203.12*]; parasite
37
used [
4-101* various;
4-102.11*;
4-201.12*;
destruction [
3-402.11*]
4-202.11*;
4-204.13*;
4-204.111*;
4-603.17*]
Food properly labeled; original
Utensils, equipment & linens properly dried,
12
N/O
38
N/A
container; major food allergen
stored, handled
Single-use/single-service items: properly stored & used
Leftover PHFs properly labeled, stored,
N/A
N/O
13*
39
[
4-502.12*]
handled
N/A
N/O
Warewashing equipment: use; maintained;
Proper date marking and disposition
14*
40
N/A
test kits
Contamination Protection and Prevention
Nonfood contact surfaces clean
41
Food separated and protected
N/A
N/O
15
Physical Facilities
[
3-302.11*;
3-304.11*;
3-306.13*]
Fresh fruits and vegetables properly
Hot and cold water available; adequate capacity and
16
N/A
42
washed [
7-204.12*]
pressure
Food contact surfaces cleaned &
Plumbing cross connections; backflow
17*
N/A
43
N/A
devices [
specify critical:]
sanitized
Sewage & waste water properly disposed; grease traps
Proper disposition of returned, previously served,
18*
44
[
5-402.11*;
5-402.13*;
5-403.11*]
reconditioned, & unsafe food
Contamination prevented during food prep, storage
Garbage/refuse proper disposal; facilities maintained;
19
45
& display [
3-304.11*;
3-306.13*]
covered receptacles
Food additives approved & proper use
Restrooms properly installed, supplied, maintained
20*
N/A
46
Physical facilities: installed, maintained, cleaned
Protection from ice used as coolant [
3-303.11*];
21
47
[
6-202.111*]
food contact with water/ice
N/A
N/O
Gloves used properly
Lighting: adequate; proper fixtures
22
48
Wiping cloths: properly used and stored
Ventilation & hoods: adequate, maintained
23
N/A
49
N/A
Ice machines properly maintained and
Insects, rodents, animals: not present
24
50
N/A
operated
Toxic substances properly identified, stored & used
Other findings: X this box and enter provision number with
[
7-201.11*;
7-202.12*;
7-203*
7-207*;
thru
25
51
7-301.11*]
findings in block 17, REMARKS.
DD FORM 2973, NOV 2013
Page 1 of _____ Pages
REPLACES DA FORMS 5161-R, 5162-R, NAVMED 6240/1, AND AF FORM 977,
WHICH ARE OBSOLETE.
FOOD OPERATION INSPECTION REPORT
(Read instructions in the Tri -Service Food Code, Appendix E, before completing this form)
1. FACILITY NAME
2. FACILITY ADDRESS
3. INSTALLATION
4. DATE (YYYYMMDD)
5. INSPECTION
Other (Specify)
Routine
Follow-up
Complaint
Preoperational
TYPE (X one)
a. NAME AND RANK
b. PHONE
c. E-MAIL
6. INSPECTOR
d. UNIT/ORGANIZATION
7. START TIME
8. END TIME
Various
timeframes
a. FULL NAME
b. PHONE
c. OFFICIAL E-MAIL
9. PERSON IN
CHARGE (PIC)
a. Critical
Fully Compliant
Substantially Compliant
Partially Compliant
10. NUMBER AND
11. INSPECTION
TYPE OF
RATING
b. Non-
Non-Compliant (Provide date
Follow-up date
VIOLATIONS
(X one)
critical
scheduled for follow-up)
12. COMPLIANCE STATUS (Numbered items and specified provisions noted with an asterisk * indicates a CRITICAL deficiency)
Mark “X” in the box to indicate the provision was NOT in compliance; circle N/O for items not observed or N/A for not applicable. Where multiple provisions are included in the
item description, only mark the CRITICAL provision if non-compliant. An unmarked item indicates all provisions within the grouping are fully compliant. For items that are
OUT of compliance, Mark “X” in the appropriate box for COS (corrected on-site during the inspection) and R (repeat violation from previous inspection.)
Item
Supervision and Training
COS
R
Item
Temperature Control
COS
R
Approved thawing & slacking methods for
N/A N/O
Person in charge (PIC) is present; demonstrates
1
26
frozen PHFs
knowledge [
2-101.11*;
2-102.11*]
Proper cooking & reheating time and
27*
N/A N/O
PIC & employees: duties; training [
2-201.11(A)*]
2
temperature
Health and Hygiene
Fruits & vegetables properly cooked for hot
N/A N/O
28
3
Hand wash facilities: supplied, accessible, used
holding
Hands clean; properly washed
Proper cooling time and temperature
29*
4
N/O
N/A N/O
[
2-301.11*;
2-301.12*;
2-301.14*]
Proper cooling methods; adequate
30
N/A
Ill employee reporting, restriction, exclusion
equipment
5
[
2-201.11*;
2-201.12*;
2-201.13*]
Proper hot holding temperature
31 *
N/A N/O
Bare hand/arm contact with food
N/A
N/O
Proper cold holding temperature
32*
N/A
6
N/A
N/O
[
3-301.11*]
Consumer Advisory for raw/undercooked
33*
N/A
Personal cleanliness: clothing; hair restraint; jewelry
7
foods
Eating, drinking, tobacco use in food
Time as public health control; variance
8
N/O
34
N/A
3-501.19*;
3-502.11*;
prep & service areas; proper tasting
procedures [
procedures [
3-301.12*]
8-103.12*]
Food Source, Identification, Condition
Utensils and Equipment
Food & water from approved sources
N/A
Thermometers provided and accurate
9*
35
Food in good condition, safe, & unadulterated;
10*
36
In-use utensils properly stored between use
N/A
receipt temperature
Required records available: shellstock
Food/non-food contact surfaces: cleanable; installed;
N/A
N/O
11
tags [
3-202.18*;
3-203.12*]; parasite
37
used [
4-101* various;
4-102.11*;
4-201.12*;
destruction [
3-402.11*]
4-202.11*;
4-204.13*;
4-204.111*;
4-603.17*]
Food properly labeled; original
Utensils, equipment & linens properly dried,
12
N/O
38
N/A
container; major food allergen
stored, handled
Single-use/single-service items: properly stored & used
Leftover PHFs properly labeled, stored,
N/A
N/O
13*
39
[
4-502.12*]
handled
N/A
N/O
Warewashing equipment: use; maintained;
Proper date marking and disposition
14*
40
N/A
test kits
Contamination Protection and Prevention
Nonfood contact surfaces clean
41
Food separated and protected
N/A
N/O
15
Physical Facilities
[
3-302.11*;
3-304.11*;
3-306.13*]
Fresh fruits and vegetables properly
Hot and cold water available; adequate capacity and
16
N/A
42
washed [
7-204.12*]
pressure
Food contact surfaces cleaned &
Plumbing cross connections; backflow
17*
N/A
43
N/A
devices [
specify critical:]
sanitized
Sewage & waste water properly disposed; grease traps
Proper disposition of returned, previously served,
18*
44
[
5-402.11*;
5-402.13*;
5-403.11*]
reconditioned, & unsafe food
Contamination prevented during food prep, storage
Garbage/refuse proper disposal; facilities maintained;
19
45
& display [
3-304.11*;
3-306.13*]
covered receptacles
Food additives approved & proper use
Restrooms properly installed, supplied, maintained
20*
N/A
46
Physical facilities: installed, maintained, cleaned
Protection from ice used as coolant [
3-303.11*];
21
47
[
6-202.111*]
food contact with water/ice
N/A
N/O
Gloves used properly
Lighting: adequate; proper fixtures
22
48
Wiping cloths: properly used and stored
Ventilation & hoods: adequate, maintained
23
N/A
49
N/A
Ice machines properly maintained and
Insects, rodents, animals: not present
24
50
N/A
operated
Toxic substances properly identified, stored & used
Other findings: X this box and enter provision number with
[
7-201.11*;
7-202.12*;
7-203*
7-207*;
thru
25
51
7-301.11*]
findings in block 17, REMARKS.
DD FORM 2973, NOV 2013
Page 1 of _____ Pages
REPLACES DA FORMS 5161-R, 5162-R, NAVMED 6240/1, AND AF FORM 977,
WHICH ARE OBSOLETE.
FOOD OPERATION INSPECTION REPORT
13. FACILITY NAME
14. DATE
15. INSPECTION
Routine
Follow-up
Complaint
TYPE
Preoperational
Other:
16. TEMPERATURE OBSERVATIONS
the temperature scale used)
Temp
Temp
Temp
Food Item & Location
Food Item & Location
Food Item & Location
o
o
o
o
o
o
F /
C
F /
C
F /
C
17. REMARKS (Observations and Corrective Actions)
Summary of findings, corresponding provision number, and recommended corrective actions. (Corrective action is required within the time frames
specified below, or as stated in sections 8-405.11 and 8-406.11 of the Tri-Service Food Code)
IHH
Mark this box if an imminent health hazard (IHH) was found; describe the situation and remediation in this section.
Item
Number
Inspection Rating Criteria:
Partially Compliant = no IHH and 3 or more Critical findings COS, and/or 6 or
Fully Compliant = no deficiencies
more Non-Critical findings.
Substantially Compliant = no IHH and 2 or less Critical findings
Non-Compliant = IHH present, or one or more Critical findings not COS.
corrected on site (COS), and/or 5 or less Non-Critical findings
18. SIGNATURE 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).
a. INSPECTOR SIGNATURE
b. DATE SIGNED
c. PERSON IN CHARGE SIGNATURE
d. DATE SIGNED
DD FORM 2973 (BACK), NOV 2013
Page 2 of _____ Pages
FOOD OPERATION INSPECTION REPORT
FACILITY NAME
DATE
Follow -up
Complaint
Routine
INSPECTION
Other:
TYPE
Preoperational
TEMPERATURE OBSERVATIONS
he temperature scale used)
Temp
Temp
Temp
Food Item & Location
Food Item & Location
Food Item & Location
o
o
o
o
o
o
F /
C
F /
C
F /
C
REMARKS (Observations and Corrective Actions)
Item
Summary of findings, corresponding provision number, and recommended corrective actions. (Corrective action is required within the time
Number
frames specified below, or as stated in sections 8-405.11 and 8-406.11 of the Tri-Service Food Code)
INSPECTOR’S
Fully Compliant
Partially Compliant
INITIALS
FINAL INSPECTION
RATING
PIC’S INITIALS
Substantially Compliant
Non-Compliant
DD FORM 2973 (CONTINUATION PAGE), NOV 2013
Page 3 of _____ Pages
INSTRUCTIONS FOR MARKING THE FOOD OPERATION INSPECTION REPORT
1.
FACILITY NAME. As stated.
13.
FACILITY NAME. As stated. (Should match first page)
2.
FACILITY ADDRESS. Provide the street number, city, state, and zip
14.
DATE. As stated. (Should match first page)
code.
15.
INSPECTION TYPE. Place an “X” in the box to indicate the type
3.
INSTALLATION. Provide the name of the military installation, camp,
of inspection being conducted. Select only one. If “Other” is
training area, or vessel where the food operation is located.
marked, specify the inspection type (e.g., Self Evaluation, Walk-
through). (Should match first page)
4.
DATE. As stated.
16.
TEMPERATURE OBSERVATIONS. For food, identify the food
5.
INSPECTION TYPE. Place an “X” in the box to indicate the type of
item and location of the food in the facility when the internal
inspection being conducted. Select only one. If “Other” is marked,
product temperature was taken (e.g., meatloaf/serving line). For
specify the inspection type (e.g., Self Evaluation, Walk-through)
equipment, identify the equipment type and location in the
facility where the ambient air temperature was taken (e.g., walk-
6.
INSPECTOR. Provide the full name (and military rank), phone number
in refer #2, outside). Provide the temperature measurement as
with area code, official e-mail, and assigned unit of the person
indicated on your thermometer. Mark the temperature scale
o
o
conducting the inspection.
used (
F or
C). If more space is needed to document
measurements, use the REMARKS section or continuation
7.
START TIME. Time the inspection began; use 24-hour clock notation.
page.
8.
END TIME. Time the inspection officially ended; use 24-hour clock
17.
REMARKS. Briefly describe specific observations for
notation. Place an “X” in the box to indicate the inspection occurred at
deficiencies.
multiple time intervals throughout the day.
- IHH – Place an “X” in the box if an imminent health hazard was
found and describe the situation in the space provided.
9.
PERSON IN CHARGE (PIC). Provide the full name (and military rank),
- Item Number – Indicate the item number from the list of
phone number with area code, and official e-mail of the PIC who
provision groupings in block 12, COMPLIANCE STATUS, on
accompanied the inspector.
page 1 where a deficiency was found, describe the findings, and
provide remediation guidance.
10.
NUMBER AND TYPE OF DEFICIENCY. Provide the total number of
“Critical” deficiencies and “Non-critical” deficiencies found during the
18.
SIGNATURE. The inspector and PIC sign and date the form
inspection. Do not mark the box if no deficiencies were noted.
after reviewing inspection findings, the facility inspection rating,
remediation actions, and the scheduled follow-up date (for non-
11.
INSPECTION RATING. Using the “Inspection Rating Criteria” provided
compliant inspection ratings only.)
on page 2 of the form, place an “X” in the box to indicate the overall
level of compliance for the facility. When a “non-compliant” rating is
Page Number. Indicate the page number and total number of
assessed, provide the date in which a follow-up inspection will be
pages starting on page 1 and on subsequent pages containing
conducted.
inspection data.
Provision Quick Reference Guide
12. COMPLIANCE STATUS. Refer to the listed provisions for a detailed discussion regarding assessment criteria in each item grouping. Appendix E,
Section II of the Tri-Service Food Code provides a summary guide for debiting each item grouping. (Item numbers containing an asterisk * indicates all
provisions within the grouping are CRITICAL. Non-critical items within a grouping are scored as critical if the Item Number was marked as non-
compliant. Provision numbers that are bolded are CRITICAL requirements.)
s
1
2-101.11*; 2-102.11(A); 2-102.11(B)*; 2-102.11(C)
26
3-501.12; 3-501.13
2-103.11; 2-201.11(A)*; 2-501.11; 2-502.11; 2-503.11; 2-503.12;
27*
3-401.11*; 3-401.12*; 3-403.11*
2
2-503.13; 2-505.11
28
3-401.13
3
29*
3- 501.14*
5-202.12; 5-203.11; 5-205.11; 6-301.11 thru 6-301.14
4
2-301.11*; 2-301.12*; 2-301.14*; 2-301.15; 2-301.16
30
3-501.15; 4- 301.11
5
2-201.11*; 2-201.12*; 2-201.13*; 2-401.12
31*
3-501.16*
s
6
3-301.11*; 3-301.11(C)
32*
3-501.11*; 3-501.16*
7
33*
3-603.11*
2-302.11; 2-303.11; 2-304.11; 2-402.11
8
2-401.11; 3-301.12*
34
3-501.19*; 3-502.11*; 8-103.12*; 8-201.13
9*
9*
3-201.11* thru 3-201.18*; 3-202.13*; 3-202.14*; 3-202.110*; 5-101.13*
35
4-203.11; 4-203.12; 4-302.12; 4-502.11
10*
10*
3-101.11*; 3-202.11*; 3-202.15*
36
3-304.12
11
11
3-202.18*; 3-203.12*; 3-402.11*; 3-402.12
3-304; 4-101.11* thru 4-101.15*; 4-102.11*; 4-201.11; 4-
12
3-203; 3-302.12; 3-602.11
37
201.12*; 4-202.11*; 4-202 various; 4-204.13*; 4-204.111*; 4-
204; 4-302.11; Parts 4-4 & 4-5; 4-603.17*; 4-902
13*
3-501.110*
14*
3-501.17*; 3-501.18*
38
Various in subparts: 4-801; 4-802; 4-803; 4-901; 4-903; 4-904
15
3-302.11*; 3-304.11*; 3-304.15; 3-306.13*
39
4-502.12*; 4-502.13; 4-903.11; 4-903.12; 4-904.11
16
3-302.15; 7-204.12*
40
4-204; 4-204; 4-301.12; 4-301.13; 4-302.14; 4-501; 4-603
41
4-501.111; 4-501.112; 4-501.113; 4-501.114*; 4-501.115; 4-601.11(A)*;
4-601.11; 4-602.13
17*
4-602.12; 4-702.11*; 4-703.11*
42
5-103.11; 5-103.12; 5-104.11
18*
3-306.14*; 3-701.11*
Various in subparts: 5-202; 5-203; 5-205; 5-301; 5-302;
43
5-304; [some critical provisions apply]
3-304.11*; 3-305.11; 3-305.12; 3-305.14; 3-306.11; 3-306.12;
19
3-306.13*; 3-307.11; 6-404.11
44
5-401.11; 5-402.11*; 5-402.12; 5-402.13*; 5-403.11*
5-501.11 thru 5-501.16; 5-501.18; 5-501.19; 5-501.110 thru 5-
20*
3-202.12*; 3-302.14*
45
501.116; 5-503; 6-202.110
21
3-303.11*; 3-303.12
46
5-203.12; 5-501.17; Parts 6-1, 6-2, 6-3, 6-4 & 6-5
22
47
4-301.15; 4-401.11; 4-803.13; Parts 6-1, 6-2 & 6-5; 6-202.111*
3-304.15
23
48
3-304.14; 4-101.16; 4-901.12
6-202.11; 6-303.11
24
2-403.11; 6-202.13; 6-202.15; 6-202.16; 6-501.111
49
4-202.18; 4-301.14; 6-202.12; 6-304.11; 6-304.12; 6-501.14
25
Chapter 7; 7-201.11*; 7-202.12*; 7-203* thru 7-207*; 7-301.11*
50
4-401.12; 4-503.11; 4-503.12
DD FORM 2973 (INSTRUCTIONS), NOV 2013
Page 4 of _____ Pages
Page of 4