THE BODY OF THE INSPECTION CHECKLIST
The body of the checklist contains information on the actual items you will check
during the inspection. These items also appear in Appendix A at the end of this
a. The column entitled "Description" specifies the item you will be examining and
indicates what to look for when checking the items. Note that these items are grouped
under general headings (food, personnel, etc.).
b. The column entitled "WT" (weight) assigns an importance value to each item.
Values are on a scale of 1 to 5 with "5" indicating the most hazardous items. The least
hazardous items are indicated by a "1."
c. The back of DA Form 5161 lists the paragraph numbers from TB MED 530
which correspond to the categories on the checklist. If you have questions about an
item, check this reference.
d. The "follow-up" block, located in the bottom right corner of the checklist, is
used to indicate whether or not the facility should be reinspected to determine that
corrections have been made.
e. The "Rating Score" block, also located in the bottom right corner of the
checklist, is used to record the overall rating of the facility.
(1) When inspecting a food service facility, make an entry on the checklist for
unsatisfactory items. To make an entry, circle the number of the unsatisfactory item
and underline the specific problem. For example, assume that item 27 is unsatisfactory
because the water is not hot enough. Your entry would be:
(2) When you have finished recording, add the weights of all unsatisfactory
(3) Subtract the sum from 100 and enter the result in the "Rating