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Appendix F

Table of Contents

APPENDIX F

Civilian Restaurant Inspection Program, USFORDOMREP Circular No. 40-4

HEADQUARTERS
UNITED STATES FORCES DOMINICAN REPUBLIC
APO New York 09478

CIRCULAR

13 September 1965

NUMBER 40-4

 Expires 12 September 1966

MEDICAL SERVICE

Civilian Restaurant Inspection Program

1. The following is applicable to commanders of units assigned or attached to HQ, USFORDOMREP.

2. PURPOSE: The purpose of this directive is to establish procedures and standards for the inspection and approval of local civilian food service facilities for use by U.S. Military Personnel.

3. STANDARDS: Inspection of food service facilities will be conducted in accordance with a check list developed and previously used by the DOMREP Ministry of Health, a copy of which is attached (see inclosure 1). This check list requires evaluation of all sanitary aspects of food service activities and is based on a maximum score of 100 points. Each food service facility inspected will be issued a rating of "A" (96100 points), "B" (86-95 points), "C" (76-85 points), or "D" (70-75 points) if found acceptable for use by U.S. personnel. The rating will be noted on the permissive letter issued in accordance with reference a. Each approved facility will be re-inspected at regular intervals but not less often than 60 days to insure maintenance of required standards. Facilities that have failed to achieve an acceptable rating may be re-inspected by request of the proprietor upon presentation of evidence that an effort has been made to correct previous deficiencies in the facility.

4. PROCEDURES: Following procedures will be used in implementation of this program:

a. Any commander of a battalion sized unit or larger, any general or special staff section chief of Hq, USFORDOMREP, Hq, 5th Logistical Command, Hq, 82d Airborne Division and the Hq, US Air Force, TF 121, or


68

Cir No 40-4 HQ, USFORDOMREP, APO New York 09478 13 Sep 65

      the Preventive Medicine Officer of any of these several headquarters may request the inspection of a food service facility believed by him to be a facility of potential use to U.S. personnel. Such a request may be submitted in writing or by telephone to Commanding Officer, 714th Preventive Medicine Unit, Telephone: LAST CHANCE 16. Request will be entered on the schedule of inspections in the order in which received and a record will be kept of the individual filing the request. Requests must include the name of the establishment, its address, and if possible the name of the proprietor. This priority may be adjusted with concurrence of this headquarters, ATTN: ACofS, J1, in order to maximize potential service to troops of the command.

      b. A representative of the 714th Preventive Medicine Unit will contact the proprietor of the establishment and schedule an inspection, provided he is desirous of U.S. patronage.
      c. Prior to the scheduled inspection, the Commanding Officer, 714th Preventive Medicine Unit will contact the DOMREP Ministry of Health and the Preventive Medicine Officer, USFORDOMREP, and arrange for them or their representatives to be present for the inspection.

      d. At the conclusion of the inspection, the proprietor will be advised of the results, and provided a copy of the check-list. If his establishment is approved by the USFORDOMREP Preventive Medicine Officer, he will be issued a permissive letter in accordance with reference a. The USFORDOMREP Preventive Medicine Officer will insure that an immediate notice is placed in the USFORDOMREP Daily Bulletin for a period of 3 days announcing the establishments approval. A copy of the inspection report to include check-list and a copy of permissive letter will be filed with Office of the Surgeon, USFORDOMREP.

      e. If the establishment fails to qualify, the proprietor will be advised concerning discrepancies that must be corrected before his facility can be approved, and he will be further advised that a re-inspection will be scheduled upon his request when he has corrected the deficiencies noted. The Commanding Officer, 714th Preventive Medicine Unit will then advise the U.S. individual who requested the evaluation that the establishment has failed to qualify for U.S. patronage.

    5. Collateral Activities: In an effort to further improve the overall standards of local food service facilities, the command is concurrently conducting inspections and evaluations of various wholesale food producing and processing activities such as poultry farms, slaughter houses, dairies, beverage producers, etc., and attempting to correlate these results with the disposition of food-stuffs at local restaurants.


    69

    Cir No 40-4, HQ, USFORDOMREP, APO New York 09478 13 Sep 65

    6. Special Precautions: All personnel must be cautioned that medical approval of civilian food service facilities is an indication only of the sanitary conditions at the specific time of the inspection. Numerous factors can introduce unsanitary conditions within an eating establishment subsequent to the evaluation. In addition, certain specific precautions should be taken in all local establishments and with local vendors because of the impossibility of totally evaluating sources and products. These are:

    a. All water, beverages prepared with water, or beverages using ice should be avoided.
    b. All milk and milk products, to include ice cream, butter, cheese, sherbet, ice cream on a stick, etc., should be avoided.
    c. Patronage of street and sidewalk, push cart, bicycle and "hand carry" food and beverage vendors is a continuing menace to health and must be avoided at all times.

    7. References:

    a. Circular 600-20, dated 13 Sep 65, this headquarters.
    b. Circular 40-5, dated 19 July 1965, this headquarters.

    (USFDR-MD/Tel 216)

     FOR THE COMMANDER:

    OFFICIAL:

    ROBERT R. LINVILL
    Brigadier General, US Army
    Chief of Staff

    Wm. F. Faught
    Major, AGO
    Adjutant General

    1 Incl

    as

    DISTRIBUTION:

    A

    E

    20 Surgeon


    70

    DOMINICAN REPUBLIC
    OFFICE OF THE SECRETARY OF STATE
    FOR HEALTH AND SOCIAL AFFAIRS

    NATIONAL HEALTH SERVICE

    INDEX CARD FOR THE INSPECTION OF FOOD ESTABLISHMENTS

    Commercial Firm

    ____

    District

    _____

    Street

    _____

    No.

    _____

    Owner

    _____

    Representative

    _____

    Capital Assets

    _____

    Monthly Sales Volume

    _____

    Personal M.

    ___

    F.

    ___

    Authorization No.

    _____

    Date

    _____


    1

    Location of kitchen (not co-located with quarters, far from unhealthy spots; not directly joined to living quarters)

    1

    2

    Insect control: Absence of insects (3); protected exterior openings (1); use of insecticides (1)

    7

    3

    Rodent control (Absence of rodent activity, feces, rat holes, tracks (3); striping of doors and other openings (1); rat extermination system (1)

    5

    4

    Floors (solid material, smooth, waterproof, in good condition and absence of sawdust from food processing room)

    1

    5

    Ceiling (smooth, painted with a light color and in good condition)

    1

    6

    Walls and socle (smooth, painted with a light color and in good condition; socle constructed according to standard rules and in good condition)

    1

    7

    Doors and windows (well constructed, access doors kept closed or use of automatic doors)

    1

    8

    Illumination (sufficient, well distributed and located)

    1

    9

    Ventilation (absence of smoke, odors, gases, vapor condensation; adequate temperature)

    1

    10

    Water Supply (well distributed, potable (3); condition of faucets and pipes (1); abundance (1)

    5

    11

    Water drainage (drains, sinks, absence of dirty water on the floor)

    1


    71

    12

    Rest Rooms (independent for each sex, (2); location, halls connecting with other rooms (1); restroom fixtures in good condition (1); automatic doors (1)

    5

    13

    Facilities for personal cleanliness (lavatories with running water located in each processing room and rest rooms (2); soap, whisk brooms, clean disposable towels in each processing room (2), soap, whisk brooms and disposable towels and toilet paper in rest rooms)

    5

    14

    Wardrobe room (wardrobe room constructed according to standing rules with individual locker, well ventilated, and adequate and closed containers (1)

    1

    15

    Garbage and leftovers (collected in adequate and closed containers (1); containers, a minimum disposal of garbage of once every 24 hours (1) sufficient

    2

    16

    Cleanliness of Premises (Permanent cleanliness of rest rooms (2); cleanliness of floors in between working periods (2); day by day cleanliness of premises and furnitures (2); cleanliness of walls and ceiling (2)

    10

    17

    Miscellaneous (Absences of fowl, domestic animals; foreign items or items not in use, or poisons from the premises, clearance of hallways and stairways)

    1


    EQUIPMENT

    18

    Furniture (Showcases and shelves of sufficient capacity and constructed with good, solid materials, kept in good maintenance

    1

    19

    Machinery and other items (Number, localization, materials used in their construction, maintenance, dismountable)

    1

    20

    Utensils (Adequate material, maintenance)

    1

    21

    Facilities for the cleaning of machinery and other items and for the cleaning and the dis-infection of utensils (hot and cold water, brushes, soap, detergents and disinfectant solutions, clean washcloths) (1); adequate installations (1)

    1


    72

    22

    State of cleanliness of machinery and equipment (Cleanliness of tools and machinery, between working periods, cleanliness of the interior of dismountable machines)

    5

    23

    State of cleanliness of Utensils (Cleanliness of eating and drinking utensils, kitchen utensils or for dispatching of food)

    5

    24

    Disinfection of Utensils (Water temperature and chlorine used in washing)

    1

    25

    Utensils drying process (Drip drying, hot air, clean washcloths)

    1

    26

    Storage of Utensils (Not exposed to contamination, adequate location)

    1


    FOODSTUFFS

    27

    Source of foodstuffs and raw material (from authorized establishments, quality and conservation of original condition containers and labeling, codes)

    1

    28

    Protection from contamination (Protection from dust, saliva, rats and insects and from contacting dirty surfaces)

    5

    29

    Protection from alteration of decomposition (all perishables are maintained at adequate temperatures (under 10 C or over 70 C) (Orderly storage with ventilation) (2)

    5

    30

    Adequate process for the separation of alterable foodstuffs such as milk, cream, etc.

    1

    31

    Handling of food and utensils (Minimum handling of food (1) adequate handling of utensils (1)

    2

    32

    Immediate elimination of spoiled foods and leftovers

    1


    FOOD HANDLERS

    33

    Personnel neatness (Adequate and clean working clothes (2), personal appearance and cleanliness (2); clean hands, nails clipped and without nailpolish (6)

    10


    73

    34

    Personnel Habits (No coughing or sneezing over such foodstuffs, no spitting on floors, no manipulation of money during duty hours, no smoking)

    5

    35

    State of Health (No fever, cough, wounds, discharges of pus, etc.)

    2

    36

    Documents (Sanitary Carnet and other documentation. Are they up to date?

    1

    TOTAL POINTS

    100

     

    Inspector

     

    Date

     

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