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

2 Management awareness, policy present

3 Proper use of reporting, restriction & exclusion

4 Proper eating, tasting, drinking, or tobacco use

5 No discharge from eyes, nose, and mouth

6 Hands clean and properly washed

7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed

8 Handwashing sinks properly supplied and adequate

9 Food obtained from an approved source

10 Food received at proper temperature

11 Food in good condition, safe, and unadulterated

12 Required records available: shell stock tags, parasite destruction

13 Food separated and protected

14 Food-contact surfaces: cleaned and sanitized

15 Proper disposition of unsafe food, returned food not reserved

16 Proper cooking time and temperatures

17 Proper reheating procedures for hot holding

18 Proper cooling time and temperature

19 Proper hot holding temperatures

20 Proper cold holding temperatures

21 Proper date marking and disposition

22 Time as a public health control: procedures and records

23 Consumer advisory provided for raw and undercooked food

24 Pasteurized foods used; prohibited foods not offered

25 Food additives: approved and properly used

26 Toxic substances properly identified, stored, used

27 Compliance with variance, specialized process, and HACCP plan

35 Food properly labeled; original container, required records available

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

57 Compliance with TN Non-Smoker Protection Act

1 Age-restricted venue restricts access to its building or facilities at all times to persons who are 21 years of age or older.

2 Age-restricted venue requires each person attempting to gain entry to submit acceptable forms of identification.

3 “No smoking” signs or the international “non-smoking” symbol are conspicuously posted at every entrance.

4 Garage type doors in non-enclosed areas are completely open.

5 Tents or awnings with removable sides or vents in non-enclosed areas are completely removed or open.

6 Smoke from non-enclosed areas is not infiltrating into areas where smoking is prohibited.

7 Smoking observed where smoking is prohibited by the Act.

58 Tobacco products offered for sale

1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?

2 Sale of single cigarettes observed?

3 Vending machines conspicuously placed and supervised or tokens used?

4 Sale of tobacco products to minors (under 18) observed?

5 Are persons under the age of 18 ever allowed in the establishment?