Created by gpt-4o-2024-11-20 on 2025-06-11

This is a detailed scoring sheet for provision stores, divided into two main sections: Equipment (left side) and Method (right side). It is designed to evaluate various aspects of a store's operation, providing a structure to assess its condition and practices.

Details:

Header:

• The form is titled "DETAILED SCORE OF PROVISION STORES".
• Blank fields are available for filling in the Name, Address, Business, and Date.

Equipment Section (Left Side):

This section rates the store's physical aspects based on a maximum score for each criterion:

1. Store Location:
   • Examples of criteria include proximity to contaminating surroundings, whether it's located in a basement, ground floor, or second story (scored from 2-10).
2. Plumbing:
   • Includes water closets, sinks, and drains (scores vary from 4-6).
3. Ventilation:
   • Evaluates windows and light (varies from 6-10).
4. Ice Box:
   • Includes location, convenience, drainage, and availability of ice (each scored 4).
5. Food Products Quality:
   • Quality of food and protection (both scored 10).
6. Wagons:
   • Assess whether wagons are covered or open (ranges from 3-7).

• Total possible score for equipment is 100.

Method Section (Right Side):

This section evaluates cleanliness and operational practices:

1. Store Cleanliness:
   • Floors, walls, ceiling, shelves, utensils, etc. (scores range from 2-5).
2. Ice Box:
   • Cleanliness and disposal of food (each scored 6).
3. Care of Produce:
   • Restoring to ice box, enclosing produce in cases, freshness, odor, etc. (5 each).
4. Care of Waste Products:
   • Includes receptacle and removal (scored 3 each).
5. Transportation:
   • Evaluates cleanliness, covered vehicles, wrapping, etc. (scores range from 2-4).

• Total possible score for method is 100.

Calculation for Final Score:

1. The score for methods is multiplied by 2.
2. The score for equipment is multiplied by 1.
3. The combined total is divided by 3 to derive the final score.

Purpose:

This form is likely intended for inspectors or business owners to systematically evaluate and improve provision stores, focusing on hygiene, food safety, infrastructure, and operational practices.

Created by gpt-4o-2024-08-06 on 2025-06-11

The image shows a detailed score sheet used for evaluating provision stores. The score sheet is divided into two main sections: "Equipment" and "Method," each with subcategories related to store maintenance and operations.

On the left side under "Equipment," there are categories such as:

• Store Location: Includes items like "Free from contaminating surroundings," "Basement," "Ground floor," and "Second story," with a perfect score of 18.

• Plumbing: Covers "Water closet," "Sinks," and "Drains," with a perfect score of 14.

• Ventilation: Deals with "Windows" and "Screens," scoring a perfect 10.

• Light, Ice box location, Conveniences, Ice, and Drainage: Each has a separate score, contributing to a perfect total of 12.

• Food products quality and Protection: Both score 10.

• Wagons: Includes "Covered" and "Open," totaling 7.

• Total perfect score for Equipment is 100.

On the right side under "Method," categories include:

• Store Cleanliness: Sections for "Floors," "Walls," "Ceiling," "Shelves," "Windows," "Scales," "Blocks," "Utensils," and "Attendants," with a perfect score of 27.

• Ice Box Cleanliness: Scores a perfect 12.

• Care of product: Includes detailed items like "Restored to ice box in hot weather," "Enclosed in show cases," "Under netting in store & sidewalk," "On platform," "Covers for produce," "Quality of produce" regarding "Freshness" and "Odor," summing to 35.

• Care of waste products: "Receptacle" and "Removal," totaling 6.

• Transportation: Involves "Clean vehicle," "Covered vehicle," and "Wrapping," scoring 10.

• Total perfect score for Method is 100.

At the bottom, the score sheet calculates the total score using:

• The score of methods, multiplied by 2.
• The score of equipment, multiplied by 1.

The total is then divided by 3 to derive the final score. The sheet provides spaces for entering the store's name, address, business, and date of inspection.

Created by anthropic.claude-3-haiku-20240307-v1:0 on 2025-06-14

The image appears to be a detailed score sheet for evaluating the provisions and equipment of stores. It lists various criteria such as cleanliness, walls, shelves, windows, plumbing, ventilation, and ice box, along with the scoring methods and maximum scores for each. The image does not contain any human faces, so I will not attempt to identify or name any individuals.

Created by us.anthropic.claude-3-5-sonnet-20241022-v2:0 on 2025-06-14

This image shows a detailed scoring sheet or evaluation form titled "DETAILED SCORE OF PROVISION STORES" from what appears to be a historical document. The form is divided into two main sections: "EQUIPMENT" and "METHOD," each with their own scoring criteria and point values.

The Equipment section (left side) includes categories such as:

• Store Location (18 points)
• Plumbing (14 points)
• Ventilation (10 points)
• Light (6 points)
• Screens (10 points)
• Ice Box related items
• Food products quality
• Protection
• Wagons

The Method section (right side) includes:

• Store Cleanliness (27 points)
• Ice Box management (12 points)
• Care of Produce (35 points)
• Care of waste products
• Transportation (10 points)

Each main section totals 100 points, and there's a calculation method at the bottom where the score of methods is multiplied by 2, equipment score by 1, and the total is divided by 3 to get the Final Score.

The form appears to be a comprehensive evaluation tool for assessing the quality and standards of provision stores, likely used for health inspections or quality control purposes.

Created by us.meta.llama3-2-11b-instruct-v1:0 on 2025-06-10

The image depicts a vintage, black-and-white scorecard titled "Detailed Score of Provision Stores." The scorecard is divided into three main sections: "STORE," "METHOD," and "SCORE." The "STORE" section lists various equipment items, such as "Location," "Free from contaminating surroundings," "Basement," "Ground floor," "Second story," "Plumbing," "Water closet," "Sinks," "Drains," "Ventilation," "Windows," "Ventilators," "Light," "Screens," "Windows," "Doors," and "ICE BOX." Each item has a corresponding score ranging from 2 to 18.

The "METHOD" section outlines the methods used to assess each equipment item, including "Cleanliness," "Floors," "Walls," "Ceiling," "Shelves," "Windows," "Scales," "Blocks," "Utensils," "Attendants," "ICE BOX," "Disposal of food," "Care of product," "Restored to ice box in hot weather," "Enclosed in show cases or closed jars," "Under netting in store," "Under netting on sidewalk," "On platform on sidewalk," "Covers for produce in barrels," "Covers on boxes," "Quality of produce," "Freshness," "Odor," "Care of waste products," "Receptacle," "Removal," "Transportation," "Clean vehicle," "Covered vehicle," and "Wrapping."

The "SCORE" section displays the total score for each equipment item, with a maximum possible score of 100. The scorecard also includes a section for the final score, which is calculated by dividing the total score by 3.

Overall, the scorecard provides a comprehensive assessment of the provision store's equipment and methods, allowing for a detailed evaluation of its performance.

Created by us.meta.llama3-2-90b-instruct-v1:0 on 2025-06-10

The image presents a detailed scorecard for provision stores, titled "DETAILED SCORE OF PROVISION STORES." The scorecard is divided into two columns, with the left column listing various aspects of the store's equipment and the right column detailing methods. Each aspect or method is assigned a score, ranging from 1 to 10, with some scores being multiplied by 2 or 3 to calculate the final score.

The scorecard includes sections for:

• Equipment: This section assesses the store's equipment, such as free from contaminating surroundings, basement, ground floor, second story, plumbing, water closet, sinks, drains, ventilation, windows, ventilators, light, screens, windows, doors, ice box, location, conveniences, ice, drainage, food products quality, protection, wagons, covered, open, and total.
• Methods: This section evaluates the store's methods, including cleanliness, floors, walls, ceiling, shelves, windows, scales, blocks, utensils, attendants, ice box, cleanliness, disposal of food, care of product, restored to ice box in hot weather, enclosed in show cases or closed jars, under netting in store, under netting on side-walk, on platform on side-walk, covers for produce in barrels, covers on boxes, quality of produce, freshness, odor, care of waste products, receptacle, removal, transportation, clean vehicle, covered vehicle, wrapping, and total.

The scorecard also includes a section for calculating the final score, which is obtained by multiplying the score of methods by 2 and adding it to the score of equipment multiplied by 1. The final score is then divided by 3 to obtain the overall score.

In this particular scorecard, the store has achieved a perfect score of 100 in both the equipment and methods sections, resulting in a final score of 100. This indicates that the store has met all the criteria for a perfect score, demonstrating its commitment to providing high-quality products and services to its customers.

Created by amazon.nova-lite-v1:0 on 2025-06-09

The image depicts a document titled "Detailed Score of Provision Stores." This document appears to be a checklist or evaluation form used to assess the quality and cleanliness of provision stores, likely for food or grocery stores. The document is structured with a table that includes various criteria for evaluation, categorized into sections such as "Equipment," "Method," and "Store." Each criterion is scored based on its condition, with scores ranging from "Perfect" to "Allowed." The table also includes sections for "Cleanliness," "Floors," "Walls," "Ceiling," "Shelves," "Windows," "Scales," "Blocks," "Utensils," "Attendants," "Ice Box," "Cleanliness," "Disposal of food," "Care of product," "Restored to ice box in hot weather," "Enclosed in show cases or closed jars," "Under netting in store," "Under netting on side-walk," "On platform on side-walk," "Covers for produce in barrels," "Covers on boxes," "Quality of produce," "Freshness," "Odor," "Care of waste products," "Receptable," "Removal," "Transportation," "Clean vehicle," "Covered vehicle," "Wrapping," and "Total." The document also includes a formula for calculating the final score based on the scores of methods and equipment.

Created by amazon.nova-pro-v1:0 on 2025-06-09

The image is a document titled "DETAILED SCORE OF PROVISION STORES." It appears to be a report card or evaluation form for assessing the quality and cleanliness of a provision store. The document is structured in a tabular format with several columns and rows, listing various aspects of the store and their corresponding scores.

Document Layout and Content:

1. Header Section:

   • The top of the document includes a title "DETAILED SCORE OF PROVISION STORES."
   • Below the title, there are placeholders for "Name," "Address," "Business," and "Date," with the date filled in as "19."

2. Main Table:

   • The main body of the document consists of a table with several columns and rows.
   • The first column lists various aspects of the store, such as "Location," "Cleanliness," "Floors," "Walls," "Ceiling," "Shelves," "Windows," "Scales," "Blocks," "Plumbing," "Water closet," "Sinks," "Drains," "Ventilation," "Windows," "Ventilators," "Light," "Screens," "Windows," "Doors," "ICE BOX," "Location," "Conveniences," "Ice," "Drainage," "Food products quality," "Protection," "Wagons," "Covered," "Open."
   • The second column contains scores for each aspect, ranging from 1 to 10, with some scores marked as "Perfect," "A 1 w'd," or "Allow'd."
   • The third column provides additional comments or descriptions related to the scores.

3. Sub-Table for Ice Box:

   • There is a sub-table within the main table specifically for the "ICE BOX" section, which includes additional criteria such as "Cleanliness," "Disposal of food," "Care of product," "Restored to ice box in hot weather," "Enclosed in show cases or closed jars," "Under netting in store," "Under netting on side-walk," "On platform on side-walk," "Covers for produce in barrels," "Covers on boxes," "Quality of produce," "Freshness," "Odor," "Care of waste products," "Receptable," "Removal," and "Transportation."
   • Each criterion in the sub-table has a corresponding score.

4. Total Scores:

   • At the bottom of the table, there is a section labeled "Total" where the scores are summed up.
   • The total score of methods is multiplied by 2, and the total score of equipment is multiplied by 1.
   • The final score is calculated by dividing the total by 3.

Analysis and Description:

The document is a comprehensive evaluation form used to assess the cleanliness, equipment, and overall quality of a provision store. It provides a detailed breakdown of various aspects of the store, assigning scores to each criterion. The inclusion of a sub-table for the "ICE BOX" indicates a specific focus on the storage and handling of perishable items, which is crucial for maintaining food safety and quality.

The scoring system seems to be designed to provide a quantitative measure of the store's performance, with higher scores indicating better conditions. The final score is derived from a weighted average of the method and equipment scores, suggesting that both aspects are considered important in the overall evaluation.

This document would be useful for store owners, inspectors, or regulatory bodies to ensure that provision stores meet certain standards of cleanliness and quality, ultimately protecting consumer health and satisfaction.

Created by gemini-2.0-flash-lite on 2025-05-04

This is a vintage document, likely a checklist or grading sheet, used to assess the quality and conditions of provision stores (food storage facilities).

Here's a breakdown:

• Title: "DETAILED SCORE OF PROVISION STORES"
• Header: Includes fields for "Name," "Address," "Business," and "Date."
• Categories: The sheet is divided into sections related to the store's physical aspects ("EQUIPMENT") and operational practices ("METHOD").
• Scoring:
  • "Perfect" column shows the maximum points possible for each item.
  • "A lw'd" is likely "Allowed," indicating the points awarded based on the assessment.
• Sections:
  • "STORE" (likely the physical store itself):
    • Location: Addresses things like being free from contaminants, basement, ground floor, etc.
    • Plumbing: Water closet, sinks, drains.
    • Ventilation: Windows and ventilators.
    • Light
    • Screens: Windows and doors.
  • "ICE BOX":
    • Location
    • Conveniences (ice, drainage)
  • "Food products quality"
  • "Protection"
  • "Wagons"
  • "METHOD" (likely food handling and practices):
    • Cleanliness (various aspects)
    • Care of product (storage, handling)
    • Transportation
• Calculations: Instructions at the bottom for calculating the final score (multiplying, dividing).

In essence, this document was used to evaluate a provision store based on its physical condition, cleanliness, and the quality of its practices, giving a final score. The document's age implies that health inspections and food safety standards were becoming more formalized during the time period it was made.

Created by gemini-2.0-flash on 2025-05-04

Here is a description of the image:

The image is a form titled "Detailed Score of Provision Stores". It is used to evaluate the quality and hygiene of such stores, assigning points for various aspects related to equipment and method.

The form is divided into columns for "Equipment" and "Method," each with subcategories to assess different aspects.

Equipment
Includes areas like "Location," "Plumbing," "Ventilation," "Light," "Screens," "Ice Box," "Food Products Quality," "Protection," and "Wagons." Each category is further broken down. For example, "Location" includes "Free from contaminating surroundings," "Basement," "Ground Floor," and "Second Story."

Method
Assesses store cleanliness, care of products, waste management, and transportation, among other things.

Each category has a "Perfect" score and a space to fill in the "Allow'd" (Allowed) score, likely determined during inspection.

At the bottom, the form includes instructions for calculating the final score, involving multiplying the "Score of Methods" by 2, the "Score of Equipment" by 1, totaling them, and dividing by 3. The final result is the "Final Score."

The form also has spaces for the store's name, address, business, and date of inspection.

Created by us.mistral.pixtral-large-2502-v1:0 on 2025-06-05

The image is a detailed score sheet for evaluating provision stores. The evaluation is divided into two main categories: Equipment and Method. Each category has several subcategories with specific criteria, and each criterion is assigned a score based on its condition or practice.

Equipment Category

• Store

  • Location: 18
  • Free from contaminating surroundings: 8
  • Basement: 2
  • Ground floor: 10
  • Second story: 10

• Plumbing

  • Water closet: 6
  • Sinks: 4
  • Drains: 4

• Ventilation

  • Windows: 5
  • Ventilators: 5

• Light

  • Screens: 10
  • Windows: 5
  • Doors: 5

• Ice Box

  • Location: 12
  • Conveniences: 4
  • Ice: 4
  • Drainage: 4

• Food Products Quality

  • Protection: 10

• Wagons

  • Covered: 7
  • Open: 8

The total score for the Equipment category is 100.

Method Category

• Store

  • Cleanliness: 27

    • Floors: 5
    • Walls: 2
    • Ceiling: 2
    • Shelves: 2
    • Windows: 2
    • Scales: 2
    • Blocks: 5
    • Utensils: 2
    • Attendants: 5

  • Ice Box

    • Cleanliness: 6
    • Disposal of food: 6
    • Care of product: 35
      • Restored to ice box in hot weather: 5
      • Enclosed in show cases or closed jars: 5
      • Under netting in store: 5
      • Under netting on sidewalk: 5
      • On platform on sidewalk: 5
      • Covers for produce in barrels: 5
      • Covers on boxes: 5

  • Quality of produce: 10

    • Freshness: 5
    • Odor: 5

  • Care of waste products: 6

    • Receptacle: 3
    • Removal: 3

  • Transportation: 10

    • Clean vehicle: 4
    • Covered vehicle: 4
    • Wrapping: 2

The total score for the Method category is 100.

Scoring System

• The score of methods is multiplied by 2.
• The score of equipment is multiplied by 1.
• The total is then divided by 3 to get the final score.

This detailed scoring system helps in assessing the overall hygiene, quality, and operational practices of provision stores.