health inspection Single record with multiple inspection comments and question text

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         <str name="app_id">fsi</str>
         <str name="fs_fa_en">Ottawa West</str>
         <str name="fs_fa_fr">Ottawa Ouest</str>
         <str name="fs_facd">OTW</str>
         <str name="fs_faid">9DC7C571-6145-47B1-B837-85E1F6A26244</str>
         <str name="fs_fcr">YES</str>
         <str name="fs_fcr_date">2013-02-21 00:00:00.000</str>
         <str name="fs_fdid">4A5EE2D7-727E-4C5A-A64C-C0CB2AE95D21</str>
         <str name="fs_fefd">2013-04-18 00:00:00.000</str>
         <str name="fs_fmid">809A4FB2-9D69-4172-A21D-10E52907DA2E</str>
         <str name="fs_fnm">1 FOR 1 PIZZA</str>
         <str name="fs_fsc">OTTAWA</str>
         <str name="fs_fsd" />
         <str name="fs_fsf">4055</str>
         <str name="fs_fsp_en">Ontario</str>
         <str name="fs_fsp_fr">Ontario</str>
         <str name="fs_fspc">K2K 2A4</str>
         <str name="fs_fspcd">ON</str>
         <str name="fs_fsph">(613) 591-0591</str>
         <str name="fs_fspid">B7523499-A237-11D3-BAB1-005004AE1145</str>
         <str name="fs_fss">CARLING AVENUE</str>
         <str name="fs_fst" />
         <str name="fs_fstcd" />
         <str name="fs_fstic">F</str>
         <str name="fs_fstid">ABD32301-9615-4094-9D98-14B21360A7F8</str>
         <str name="fs_fstlu">2008-12-19 11:44:42.487</str>
         <str name="fs_fsun" />
         <str name="fs_ft_en">Food Take Out</str>
         <str name="fs_ft_fr">Plats à emporter</str>
         <str name="fs_ftcd">FGTO</str>
         <str name="fs_ftcd_en">FGTO###Food Take Out</str>
         <str name="fs_ftcd_fr">FGTO###Plats à emporter</str>
         <str name="fs_ftid">A9BDC642-4217-4210-AC90-BB29A09E09DF</str>
         <str name="fs_fw_en">Kanata North</str>
         <str name="fs_fw_fr">Kanata Nord</str>
         <str name="fs_fwcd">OTWNK</str>
         <str name="fs_fwcd_en">OTWNK###Kanata North</str>
         <str name="fs_fwcd_fr">OTWNK###Kanata Nord</str>
         <str name="fs_fwid">77A8250A-E40B-4ECB-A8F4-650564AC7934</str>
         <str name="fs_insp_sort">0</str>
         <str name="id">fsi3</str>
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            <inspection inspectionid="29316532-6F54-4433-AED9-E983F6F0C582" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2013-02-21 00:00:00.000" isincompliance="1" closuredate="2013-02-21 15:30:36.000" reportnumber="9" />
            <inspection inspectionid="F4A9A8CB-924D-4312-A399-05216548CFA2" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2012-09-07 00:00:00.000" isincompliance="1" closuredate="2012-09-07 16:54:26.000" reportnumber="8" />
            <inspection inspectionid="AD1F457D-4ABF-459E-A917-7D63D069544E" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2012-09-05 00:00:00.000" isincompliance="" closuredate="2012-09-05 16:02:59.000" reportnumber="7">
               <question sort="4020" complianceresultcode="NO" complianceresulttext="Not in Compliance" risklevelid="C" riskleveltext="Critical" compliancecategorycode="FS" compliancecategorytext="Food Safety" compliancedecriptioncode="FPB">
                  <qtext>Food protected from potential contamination and adulteration</qtext>
                  <comment>Store food 15 cm off the floor to prevent contamination</comment>
                  <comment>Store foods in containers that can be readily cleaned and sanitized</comment>
               </question>
               <question sort="7030" complianceresultcode="NO" complianceresulttext="Not in Compliance" risklevelid="N" riskleveltext="Non-critical" compliancecategorycode="SD" compliancecategorytext="Sanitation, Design and Maintenance" compliancedecriptioncode="MDB">
                  <qtext>Manual dishwashing: Wash, rinse, sanitize technique</qtext>
                  <comment>Chlorine sanitizer concentration must be at least 100 parts per million at 24°C or greater for at least 45 seconds</comment>
                  <comment>Ensure manual dishwashing includes the three steps: wash, rinse, and sanitize</comment>
               </question>
               <question sort="7050" complianceresultcode="NO" complianceresulttext="Not in Compliance" risklevelid="N" riskleveltext="Non-critical" compliancecategorycode="SD" compliancecategorytext="Sanitation, Design and Maintenance" compliancedecriptioncode="FSB">
                  <qtext>Food contact surfaces washed / rinsed / sanitized after each use and following any operations when contamination may have occurred</qtext>
                  <comment>Wash, rinse and sanitize equipment / utensils after each use or as often as necessary</comment>
               </question>
            </inspection>
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            <inspection inspectionid="29316532-6F54-4433-AED9-E983F6F0C582" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2013-02-21 00:00:00.000" isincompliance="1" closuredate="2013-02-21 15:30:36.000" reportnumber="9" />
            <inspection inspectionid="F4A9A8CB-924D-4312-A399-05216548CFA2" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2012-09-07 00:00:00.000" isincompliance="1" closuredate="2012-09-07 16:54:26.000" reportnumber="8" />
            <inspection inspectionid="AD1F457D-4ABF-459E-A917-7D63D069544E" facilitydetailid="138E56DD-302C-41E0-A44C-DCFD9EA3ABDF" inspectiondate="2012-09-05 00:00:00.000" isincompliance="" closuredate="2012-09-05 16:02:59.000" reportnumber="7">
               <question sort="4020" complianceresultcode="NO" complianceresulttext="Non conforme" risklevelid="C" riskleveltext="Critique" compliancecategorycode="FS" compliancecategorytext="Salubrité des aliments" compliancedecriptioncode="FPB">
                  <qtext>La nourriture est protégée contre une éventuelle falsification ou contamination</qtext>
                  <comment>Ranger les aliments à 15 cm du sol pour éviter toute contamination</comment>
                  <comment>Ranger les aliments dans des contenants faciles à nettoyer et à désinfecter</comment>
               </question>
               <question sort="7030" complianceresultcode="NO" complianceresulttext="Non conforme" risklevelid="N" riskleveltext="Non critique" compliancecategorycode="SD" compliancecategorytext="Assainissement, Conception et entretien" compliancedecriptioncode="MDB">
                  <qtext>Lavage manuel de la vaisselle : technique de lavage, de rinçage et de désinfection</qtext>
                  <comment>La concentration de désinfectant au chlore doit être d'au moins 100 parties par million, à 24 °C ou plus pendant au moins 45 secondes</comment>
                  <comment>Veiller à ce que le lavage à la main de la vaisselle se fasse en trois étapes : le lavage, le rinçage et la désinfection</comment>
               </question>
               <question sort="7050" complianceresultcode="NO" complianceresulttext="Non conforme" risklevelid="N" riskleveltext="Non critique" compliancecategorycode="SD" compliancecategorytext="Assainissement, Conception et entretien" compliancedecriptioncode="FSB">
                  <qtext>Les surfaces en contact avec les aliments sont lavées, rincées et désinfectées après chaque usage et après toute opération ayant pu contaminer la surface</qtext>
                  <comment>Laver, rincer et désinfecter l'équipement et les ustensiles après chaque utilisation, ou aussi souvent que nécessaire</comment>
               </question>
            </inspection>
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