174 



THE MILK QUESTION 



SCORE-CARD USED BY CHICAGO SANITARY INSPEC- 

 TION OP CREAMERIES AND PASTEURIZERS 



EQUIPMENT 



Location 



Surroundings : clean 3, grass 

 coTered 1 4 



No open privies nearer than 



300 feet 6 



Construction 



Floor : iron plate 4, cement 3, 



tile or brick 2, wood 1 4 



Floor free from defects. .. 2 



Walls and Ceilings : tile, ce- 

 ment, enameled metal and 

 en. wood4, plaster 1, rough 

 ■woodO 



■Walls free from defects 2 



Fly screens on hand 3 



Sanitation 



liight : window area 16% of 

 floor space 4 



Ventilation: working system 

 6, windows 3 



Drainage: ample l,trapped2, 



to 300 ft. away 2 6 



Pasteurizer and Cooler 



Process: held4, continuous 3 4 



Feed; regulate, and fixed... 2 



Automatic thermo-regula^ 

 tor 



Auto, thermo-register 3 



Easily cleaned and little pip- 

 ing 3 



(If no pasteurizer and cows 

 are all tested, allow 16) 

 Separators and Fitters 



Easily cleaned 3 



Bottle Filler 



Automatic 5, hand 3 6 



Bottle Washer 



Machine 6, hand 4 5 



Other Utensils 



Smooth and well plated.... 3 



Free from rust ana defects. 

 Milk Pumps and Pipes 



Joints : all crosses 6, others 

 readily taken apart 3 6 



Smooth inner surface & 



plated 4 



Water and Tee Supply 



Water: from deep well 6, 

 spring 4, city main 3, run- 

 ning atream2 5 



Ice : artificial 6, natural 3 

 (Allow 5 if water or ice 

 supply has been examined 



and passed by Dept.) 5 



Dressing-Room 



Hot and cold water 2 



Sanitary lavatory, soap and 

 towels 2 



Uniform working suits and 



caps 3 



Total 



i.£ "IS 



10 



16 



3 



6 



6 ■ 

 5 . 



10 



METHODS 



Buildings 

 Cleanliness : 

 Walls — painted 1, clean 2 8 

 Ceilings " 1, " 2 3 

 Floors, including comers 4 

 Win dows, including 



ledges 2 



Ledges, free from dust. . . 2 



Free from flies 8 



Free from odor 



Apparatus 



Cleanliness : 

 Pasteurizer and cooler. ... 6 



Separators and filters 5 



Bottle fillers 6 



Bottle washers 2 



Bottle rinsing tubs 4 



Weighing and receiving 



vats 2 



Pumps and pipes 2 



(Deduct lOpoints from score 

 allowed if any of the uten- 

 sils are not sterilized) 



Containers 

 Bottles : 

 Well soaked and washed.. 3 

 Binsed in running water 



and drained 3 



Sterilized — live steam 10, 



dry heats 10 



Shipping crates washed 2 



Farmer's cans rinsed & 

 washed 2 (Deduct 10 points 

 if farmer's cans are not 

 thoroughly cleansed and 

 sterilized). 



Handling of Milk 

 Protection from dust and 

 flies: 



Covered vats 4 



Covered aerators and cool- 

 ers 4 



Bottle caps protected 2 



Cooling and Storage 



Below 50 F 10 



From 51 F. to 55 F 8 



From 56 F. to 60 F 4 



Above 60F 



Employes {Handling Milk) 



Clothing clean 4 



Hands clean 4 



Hands free from sores 2 



(Deduct 5 points from score 

 allowed for smoking or ex- 

 pectorating in workroom). 

 Total 



25 



10 



<t 



10 



100 



Score of equipment . 

 Score of methods ... 



Total 



Signed... 



.Multiplied by 1 = 



.Multiplied by 2= 



divided by 3= Final score 



(In fall) 



Food Inspector 



