Health inspection Scores

This week, we are posting some health scores of elementary school cafeterias across the county. Inspections of every establishment that serves food are conducted once every six months by the Tennessee Department of Health.

An explanation of the scores is below the list.

 

Elementary School Cafeteria Scores- By Area

Here are the scores of every high school inspected in each area of the county, according to the health department’s latest available scores.

Williamson County parents might be happy to learn that their elementary schools received extremely and consistently high scores.

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High SchoolScore
Clovercroft- Franklin100
Johnsonville- Franklin99
Marvin Wright- Spring Hill100
Kenrose- Brentwood100
Heritage- Spring Hill100
Edmonson- Brentwood100
Spring Hill Elementary100
Longview- Spring Hill100
Allendale- Spring Hill100
Westwood- Fairview100
Fairview Elementary100
Johnson- Franklin99
Moore- Franklin100
Oakview- Franklin100
Montessori- Franklin100
Shayne- Nolensville100
Nolensville Elementary100
Lipscomb- Brentwood100
Crockett- Brentwood100
Grassland- Brentwood98

Quick note: A business needs to have a score of 90 to be considered “passing.” If inspectors give a place a score below 90, they will give the business a chance to pass in a re-inspection shortly afterward. To stay open- and serving food at all- the place must make at least a 90 in the follow up. So it might help to think of these scores as on a scale not out of 100 but out of 10, from 91-100. That is not exactly correct, because a 90 is still a 90, but a 90 is the lowest score a place can have that is considered in the industry to be passing.

Inspections are once every six months, once between January 1 and June 30 and once between July 1 and December 31 of each year.

Info: There are two types of violations- critical and non-critical. According to the Tennessee Department of Health web site:

“Critical Violations: Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples of critical violations include poor temperature control of food, improper cooking, cooling, refrigeration, or reheating temperatures.

“Non-Critical Violations: Violations not directly related to the cause of food-borne illness, but if uncorrected, could impede the operation of the restaurant. The likelihood of food-borne illness in these cases is very low. Non-Critical violations, if left uncorrected, could lead to Critical violations. Examples of non-critical violations include a lack of facility cleanliness and maintenance.”

See Also:

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