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

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

57 Compliance with TN Non-Smoker Protection Act

58 Tobacco products offered for sale