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

31 Proper cooling methods used; adequate equipment for temperature control

37 Contamination prevented during food preparation, storage and display

53 Physical facilities installed, maintained, and clean

54 Adequate ventilation and lighting; designated areas used

57 Compliance with TN Non-Smoker Protection Act

58 Tobacco products offered for sale