Example inspection violation trend reports.pdf
PDF 406 KB Posted
- Solicitation number
- 75H70121R00039
About this file
This combined synopsis and solicitation requests proposals for an Indian Health Services web-based environmental health reporting system. The system is sought through a total small business set-aside under NAICS code 511210 with a size standard of $41.5 million. Proposals are due by September 21, 2021 at 2:00 PM PDT and shall be submitted to matthew.phelps@ihs.gov. The solicitation is issued by the Department of Health and Human Services Indian Health Service. The contracting officer and primary point of contact is Matthew Phelps, who can be reached at (206) 613-2153 or matthew.phelps@ihs.gov. The solicitation incorporates provisions and clauses from FAR 2021-06 and requires compliance with 52.212-1 and 52.212-2 regarding instructions and evaluation of commercial items.
View the file
Other files
| File | Type | Posted |
|---|---|---|
| Amendment 3 WebEHRS.pdf | ||
| Example environmental health and management report.pdf | ||
| Amendment 2 WebEHRS.pdf | ||
| Example DEHS RRM.pdf | ||
| Example tribal code and ordinance report.pdf | ||
| Example RRM Summary.pdf | ||
| Example Calendar.png | PNG image | |
| Amendment 1 WebEHRS.pdf | ||
| Att 1 RRM_CalculationFlowChart.pdf | ||
| Combined Synop RFP WebEHRS.pdf | ||
| B01 RFP Attachment 2 - PPQ.docx | DOCX document | |
| B01 RFP Attachment 1- QASP.docx | DOCX document |
Show all 12
On GovTribe
Work with this file
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
IHS
Violation Summary Report for Surveys Performed from 01/01/2018 to 12/31/2018
FDA 2017 Food Survey
Count Counts
Repeat COS P or Pf
Category
Total % of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
Conformance with Approved Procedures 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Consumer Advisory 4 12.5% 1 25.0% 0 0.0% 4 23.5%
Food Identification 2 6.3% 0 0.0% 0 0.0% 1 5.9%
Food/Color Additives and Toxic Substances 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Physical Facilities 3 9.4% 0 0.0% 0 0.0% 0 0.0%
Preventing Contamination by Hands 5 15.6% 3 75.0% 0 0.0% 1 5.9%
Prevention of Food Contamination 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Proper Use of Utensils 1 3.1% 0 0.0% 0 0.0% 0 0.0%
Protection from Contamination 4 12.5% 0 0.0% 1 33.3% 3 17.6%
Supervision 5 15.6% 0 0.0% 0 0.0% 0 0.0%
Time/Temperature Control for Safety 5 15.6% 0 0.0% 2 66.7% 5 29.4%
3 4 17 32 12.5% 9.4% 53.1%TOTALS:
TOTAL Number of Surveys Considered: 17
Page 1 of 12 01/01/2019
Conformance with Approved Procedures 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Viol
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
1 1 0 100.0% 0.0% 0.0% 08-201.14. Contents of a HACCP Plan [Pf] 100.0%
0.0% 0 0 1 0.0% 100.0%TOTALS: 1 3.1%
Consumer Advisory 4 12.5% 1 25.0% 0 0.0% 4 23.5%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
4 4 1 100.0% 100.0% 0.0% 03-603.11. Consumption of Animal Foods that are
Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens [Pf]
100.0%
25.0% 1 0 4 0.0% 100.0%TOTALS: 4 12.5%
Food Identification 2 6.3% 0 0.0% 0 0.0% 1 5.9%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
0 1 0 0.0% 0.0% 0.0% 03-302.12. Food Storage Containers Identified with
Common Name of Food
50.0%
1 1 0 100.0% 0.0% 0.0% 03-602.11. Food Labels [Pf] 50.0%
0.0% 0 0 1 0.0% 50.0%TOTALS: 2 6.3%
Food/Color Additives and Toxic Substances 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
1 1 0 100.0% 0.0% 0.0% 03-202.12. Additives [P] 100.0%
Physical Facilities 3 9.4% 0 0.0% 0 0.0% 0 0.0%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
0 1 0 0.0% 0.0% 0.0% 06-201.11. Floors, Walls and Ceilings-Cleanability 33.3%
0 1 0 0.0% 0.0% 0.0% 06-501.11. Repairing-Premises, Structures, Attachments, and Fixtures-Methods
33.3%
0 1 0 0.0% 0.0% 0.0% 06-501.12. Cleaning, Frequency and Restrictions 33.3%
0.0% 0 0 0 0.0% 0.0%TOTALS: 3 9.4%
Preventing Contamination by Hands 5 15.6% 3 75.0% 0 0.0% 1 5.9%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
1 1 0 100.0% 0.0% 0.0% 06-301.12. Hand Drying Provision [Pf] 20.0%
0 4 3 0.0% 100.0% 0.0% 06-301.14. Handwashing Signage 80.0%
60.0% 3 0 1 0.0% 20.0%TOTALS: 5 15.6%
Prevention of Food Contamination 1 3.1% 0 0.0% 0 0.0% 1 5.9%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
1 1 0 100.0% 0.0% 0.0% 06-501.111. Controlling Pests [Pf] 100.0%
Proper Use of Utensils 1 3.1% 0 0.0% 0 0.0% 0 0.0%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
0 1 0 0.0% 0.0% 0.0% 03-304.12. In-Use Utensils, Between-Use Storage 100.0%
0.0% 0 0 0 0.0% 0.0%TOTALS: 1 3.1%
Protection from Contamination 4 12.5% 0 0.0% 1 33.3% 3 17.6%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
2 2 0 66.7% 0.0% 0.0% 04-501.112. Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures [Pf]
50.0%
0 1 0 0.0% 0.0% 100.0% 14-501.113. Mechanical Warewashing Equipment, Sanitization Pressure
25.0%
1 1 0 33.3% 0.0% 0.0% 04-501.114. Manual and Mechanical Warewashing
Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness [P] [Pf]
25.0%
0.0% 0 1 3 25.0% 75.0%TOTALS: 4 12.5%
Supervision 5 15.6% 0 0.0% 0 0.0% 0 0.0%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
0 5 0 0.0% 0.0% 0.0% 02-102.12(A). Certified Food Protection Manager 100.0%
0.0% 0 0 0 0.0% 0.0%TOTALS: 5 15.6%
Time/Temperature Control for Safety 5 15.6% 0 0.0% 2 66.7% 5 29.4%
Count Counts
Repeat COS P or Pf
Violation
% of
Count
% of
Repeats Count COS
% of
Count P or Pfs
% of
3 3 0 60.0% 0.0% 50.0% 13-501.16(A2)(B). Time/Temperature Control for
Safety Food, Hot and Cold Holding [P]
60.0%
2 2 0 40.0% 0.0% 50.0% 13-501.17. Ready-To-Eat Time/Temperature
Control for Safety Food, Date Marking [Pf]
40.0%
0.0% 0 2 5 40.0% 100.0%TOTALS: 5 15.6%
File details come from the government source that posted it. Updated .