1 Person in charge present, demonstrates knowledge, and performs duties

2 Management awareness, policy present

3 Proper use of reporting, restriction & exclusion

8 Handwashing sinks properly supplied and adequate

11 Food in good condition, safe, and unadulterated

21 Proper date marking and disposition

26 Toxic substances properly identified, stored, used

37 Contamination prevented during food preparation, storage and display

42 Utensils, equipment and linens; properly stored, dried, handled

45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

54 Adequate ventilation and lighting; designated areas used

57 Compliance with TN Non-Smoker Protection Act

58 Tobacco products offered for sale