"REPORTS 



"1. The inspector shall nake a written record of each boat load 

 on a printed form. The records shall state total quantity of fish and 

 include such evidence as the inspector may be able to obtain as to the 

 method of handling, 



"2. The Bureau shall have free acceas to the records of each 

 cannery which bear directly on the problem of fish and cannery in- 

 spection. 



"3o Condemned fish shall be weighed by the canner in the pres- 

 ence of the inspector and the inspector's report shall show accurately 

 the wei^t of condemned fish. The iiispector shall keep separate weight 

 records of fish rejected by the canner because of quality or condition 

 other than deccanpositdon. 



"FISHING VESSELS 



"1, Decks and holds of all boats and vessels catching tuna, 

 mackerel or sardines and transporting them to a cannery shall be kept 

 in a clean and sanitary condition. The requirement for cleaning ves- 

 sels and boats shall be enfcSDcadtfcegajTaiBfesLbf tjhe;,size or type of the 

 vessel or boat and shall be uniform throu^out the State. 



"2. Each vessel shall keep a written log which shall be avail- 

 able to the inspection service. Records of net boats shall show the 

 time of each set. 



"3, No decomposed chum may be used for bait or in taking mackerel. 

 All bait or chum used must be fresh (not over 24 hours old) unless it 

 be salted or frozen. 



"4o High seas fishing boats, vAiether net or bait, shall keep a 

 record of their catch and their methods of handling fish, including 

 hold and water temperature, upon forms provided by the Chief of the 

 Bureau of Cannery Inspection, 



"5. The Chief of the Bureau of Cannery Inspection or his author- 

 ized agent may require interested parties, including members of the 

 laboratory staff, to appear before him when undue quailtitiies of fish 

 have been condonned. He shall make inquiry of the ilshermen to deter- 

 mine the methods used in fishing and handling and shall endeavor to 

 explain to the fishermen the proper method of handling raw fish to 



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