Manual of Naval Preventive Medicine
Chapter 1: Food Service Sanitation
IX: Inspection Reporting Procedures

Department of the Navy
Bureau of Medicine and Surgery

1. Navy and Marine Corps food service facilities must be inspected by a MDR or a U.S. Army Veterinary Food Inspector (in the case of commissaries) in company with the food service officer/manager or his designated representative. The findings of the inspector must be recorded on NAVMED 6240/1, Food Service Sanitation Inspection. All commissaries will be inspected using MIL-STD-903, Sanitary Standards for Commissaries, and be reported on DD Form 2460, Commissary Sanitary Compliance Checklist, which is attached to the back of MIL-STD-903 (may be reproduced locally on 8 1/2 x 11 inch paper as required). NAVRESSOINST 4065.67 should be consulted for details concerning sanitation requirements for Navy commissaries.

2. The completed NAVMED 6240/1 will be distributed as follows:

a. Original to the commanding officer having direct responsibility for the food service facility.
b. Copy to food service management.
c. Copy to others as applicable (public works officer, supply officer, etc.).
d. Retain a file copy.

3. For commissaries, DD Form 2460 is distributed as follows:

a. Original to the commanding officer having direct responsibility for the commissary;
b. Copy to the commanding officer/officer in charge of the cognizant Navy medical facility via the occupational health/preventive medicine department/division;
c. Copy to the commissary manager;
d. Copy to the commissary division director;
e. Copy to the commanding officer of the field support office or the officer in charge of the resale activity (as appropriate);
f. Copy to the NAVRESSO staff veterinarian.

Food Service Sanitation Inspection

Sanitation Discrepancies

Item 3- Many items of fresh produce were found stored with moldy or rotten fruits and vegetables.

Item 4- The counter top thawing procedure currently used is prohibited when refrigerated thawing space is available. In addition, frozen meats were being thawed, sliced and refrozen.

Item 7- Leftovers were not labeled.

Item 9- There were no thermometers in the reach-in reefers.

Item 13- The scullery machine was not maintaining the minimum 180 F in the final rinse.

Item 21- One bearded messcook was not wearing a proper beard cover.

Item 22- Personnel were observed smoking in the vegetable preparation room.

Item 27- The fill lines on all steam kettles and the potato peeler were cross connected.

Item 36- The Gaylord hoods were not adequately cleaned.

Item 37- Cleaning gear and toxic cleaning compounds were stored throughout the food preparation and service area.

Item 38- The steam safety release valves on 3 of 6 steam kettles did not function. In addition, 4 of 7 fire extinguishers had not been inspected within the last 2 years.

SCS = 355-48 x100 = 86

355

4. The NAVMED 6240/1 may be ordered from the Naval Publications and Forms Directorate under stock number 0105-LF-012-0700. The unit of issue is package and the quantity per unit issue is 100.