The Tennessee Health Inspection Checklist is a comprehensive document that outlines the requirements for ensuring the safety and quality of food served in Tennessee restaurants and other food service establishments. The checklist also provides a standardized framework for evaluating the cleanliness and safety of food service establishments.
Ensuring that food is stored at the correct temperature and in a manner that prevents cross-contamination.
Providing handwashing stations that are properly equipped with soap and paper towels, and located in accessible areas.
Maintaining cleanliness and sanitation throughout the establishment, including equipment, utensils, and surfaces.
Ensuring that all food is handled safely and cooked to the appropriate temperature to prevent foodborne illness.
Requiring employees to maintain a high standard of personal hygiene, including clean clothing, hair restraints, and no eating or smoking in food preparation areas.
Keeping the establishment free of pests such as rodents, insects, and other vermin that could contaminate food or spread disease.
Ensuring that the water supply used in the establishment is safe and free of contaminants.
Taking measures to prevent cross-contact and properly labeling food items that contain common allergens.
Properly storing and labeling chemicals used in the establishment, as well as ensuring that they are not used in food preparation areas.
Ensuring that all employees are properly trained in food safety and that the establishment has a certified food safety manager on staff.
Health inspections are conducted by the Tennessee Department of Health's Division of General Environmental Health, as well as by local health departments.
Health inspections are conducted on a routine basis, with the frequency of inspections varying depending on the type of establishment and the level of risk associated with the food served.
Common violations include issues with food storage, handling, and temperature control, as well as problems with sanitation, cleanliness, and pest control.
If a violation is found during a health inspection, the establishment may receive a citation or be required to take corrective action to address the issue. In severe cases, the establishment may be temporarily closed or have its operating license suspended or revoked.
Yes, a food service establishment may request a re-inspection after receiving a citation to demonstrate that corrective action has been taken to address any issues identified during the initial inspection.
Having a health inspection checklist is essential because it helps to ensure that food service establishments are operating in compliance with state and local regulations. This, in turn, helps to protect the health and safety of consumers by reducing the risk of foodborne illnesses and other health hazards. Overall, the Tennessee Health Inspection Checklist is an important tool for promoting public health and safety, as well as for ensuring that food service establishments are operating in compliance with the law.
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