- Food - Source, sound condition, no spoilage
- Food - Original container, properly labeled
- Food Protection - Potentially hazardous food meets temperature requirements during storage, preparation, display, service, transportation
- Food Protection - Facilities to maintain product temperature
- Food Protection - Thermometers provided and conspicuous
- Food Protection - Potentially hazardous food properly thawed
- Food Protection - Unwrapped and potentially hazardous food not re-served
- Food Protection - Food protection during storage, preparation, display, service, transportation ( -2 points)
- Food Protection - Handling of food (ice) minimized
- Food Protection - In use food (ice) dispensing utensils properly stored
- Personnel - Personnel with infections restricted
- Personnel - Hands washed and clean, good hygienic practices
- Personnel - Clean clothes, hair restraints
- Food Equipment and Utensils - Food (ice) contact surfaces designed, constructed, maintained, installed, located
- Food Equipment and Utensils - Non-food contact surfaces designed, constructed, maintained, installed, located
- Food Equipment and Utensils - Dishwashing facilities designed, constructed, maintained, installed, located, operated
- Food Equipment and Utensils - Accurate thermometers, chemical test kits provided, gauge cock (1/4" IPS valve) ( -1 points)
- Food Equipment and Utensils - Pre-flushed, scraped, soaked
- Food Equipment and Utensils - Wash, rinse water clean, proper temperature
- Food Equipment and Utensils - Sanitization rinse clean, temperature, concentration, exposure time, equipment, utensils sanitized
- Food Equipment and Utensils - Wiping cloths clean, use restricted
- Food Equipment and Utensils - Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents
- Food Equipment and Utensils - Non-food contact surfaces of equipment and utensils clean
- Food Equipment and Utensils - Storage, handling of clean equipment, utensils
- Food Equipment and Utensils - Single service articles, storage, dispensing ( -1 points)
- Food Equipment and Utensils - No reuse of single service articles
- Water - Water source, safe, hot and cold under pressure
- Sewage - Sewage and waste water disposal
- Plumbing - Installed, maintained
- Plumbing - Cross-connection, back siphonage, backflow
- Toilet and Handwashing Facilities - Number, convenient, accessible, designed, installed
- Toilet and Handwashing Facilities - Toilet rooms enclosed, self-closing doors, fixtures good repair, clean, hand cleanser, sanitary towels, hand-drying devices provided, proper waste receptacles
- Garbage and Refuse Disposal - Containers or receptacles, covered, adequate number, insect and rodent proof, frequency, clean
- Garbage and Refuse Disposal - Outside storage area enclosures properly constructed, clean, controlled incineration
- Insect, Rodent, Animal Control - Presence of insects, rodents -- outer openings protected, no birds, turtles, other animals
- Floors, Walls and Ceilings - Floors, constructed, drained, clean, good repair, covering, installation, dustless cleaning methods
- Floors, Walls and Ceilings - Walls, ceilings, attached equipment, constructed, good repair, clean surfaces, dustless cleaning methods
- Lighting - Lighting provided as required, fixtures shielded
- Ventilation - Rooms and equipment --- vented as required
- Dressing Rooms - Rooms clean, lockers provided, facilities clean, located
- Other Operations - Toxic items properly stored, labeled, used
- Other Operations - Premises maintained free of litter, unnecessary articles, cleaning maintenance equipment properly stored. Authorized personnel
- Other Operations - Complete separation from living and sleeping quarters, laundry
- Other Operations - Clean, soiled linen properly stored
- Administration - Current Permit Posted
- Administration - Most current inspection report posted
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Jul 27, 2009 | 96 |
Restaurant representatives - add corrected or new information about MADISON OAKS ACADEMY, 49 OLD HICKORY BLVD, JACKSON, TN »