2. What corrective actions would you suggest for any unsatisfactory
3. Record any unsatisfactory observations on the inspection checklist shown on
the following page.
4. How would you rate personnel health and food-handling procedures at this
food service facility?
a. As unsatisfactory. Critical items have been violated and the risk of
b. As completely satisfactory. No problems have been found at this facility.
c. As basically satisfactory. Some minor problems have occurred, but they
are not likely to cause contamination or an outbreak of foodborne illness.