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

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

8 Handwashing sinks properly supplied and adequate

13 Food separated and protected

19 Proper hot holding temperatures

20 Proper cold holding temperatures

21 Proper date marking and disposition

34 Thermometers provided and accurate

37 Contamination prevented during food preparation, storage and display

43 Single-use/single-service articles; properly stored, used

57 Compliance with TN Non-Smoker Protection Act

58 Tobacco products offered for sale