Scoring 26 out of 100 on a health inspection — as a popular, now-closed Chamblee restaurant did in 1995 — leaves little doubt that serious problems were found.

But does a 91 on the inspection form signal that everything is A-OK?

Study the fine print, and you'll see that a restaurant scoring a 91 could have committed a serious safety violation that could make you sick, such as leaving sushi sitting on the counter at room temperature for several hours before serving. Or inspectors could have found several less critical problems instead.

Georgia's food service rules are changing, and so is the scoring system. Will the new rules — one version has been adopted and suspended, and another is now being considered — make it any easier to figure out how the restaurant did on its last inspection?

We've put together a quiz to illustrate rules proposed by Department of Human Resources officials after consulting with the Georgia Restaurant Association. The rules are up for public comment. Curious to know how they differ from rules suspended in April after protests from the restaurant association?

1. The inspection report says 92, an A. What does that mean?

A. The restaurant ranks among the best for food safety.

B. A guarantee you won't pick up a foodborne illness there.

C. No serious safety violations.

D. One serious safety violation.

2. Which situation is not a serious safety violation?

A. An employee with hepatitis A is preparing food or wiping down tables.

B. Roaches, rats or animals are spotted.

C. An employee doesn't wash his or her hands properly.

D. Frozen meat thaws on the counter for several hours.

3. The inspection report says 83, a B. What does that mean?

A. The restaurant earns a HOPE scholarship.

B. No serious problems found.

C. No more than two serious safety violations and six to nine smaller slip-ups out of a total of 17.

D. Two serious safety violations, plus one smaller slip-up out of a total of 10.

4. How long can food be left out uncovered on a self-serve buffet before it must be thrown away?

A. Two hours.

B. Until a customer sneezes, then picks up a serving spoon without wiping hands or nose.

C. Twelve hours or at the end of the business day.

D. Twelve hours or at the end of the business day, unless the food is properly cooled and the buffet is monitored by someone trained in safe operations. If so, it can be served to customers again.

5. When refilling a container of food on a self-serve buffet, when can workers mix new food into the old food?

A. When the container is half-full.

B. When the container is half-empty.

C. Never.

D. When the food is held at the proper temperature and the buffet is monitored by someone trained in safe operations.

6. How should employees who handle food wash their hands after using the restroom?

A. Rub them together for a few seconds under cold water, dry on apron.

B. A spritz of hand sanitizer.

C. Twice; once with warm water, soap and a nail brush, and again with soap and water, dry with a paper towel.

D. Wash before leaving the restroom, and again on re-entering the kitchen. No nail brush.

7. There's a "U" on the inspection report. What does it mean?

A. Unpopular. Restaurant critics don't like the food.

B. Umami, the "fifth taste" besides bitter, sour, salty and sweet. Expect lots of MSG.

C. Unsatisfactory compliance. Three or more serious categories were violated, or at least two serious violations repeating from the last inspection. The restaurant will be reinspected and if it passes, have a "C" on the door for at least 60 days.

D. Unsatisfactory compliance. At least three, but more likely four or more, serious categories were violated, with a total score below 70. The restaurant will be reinspected and, if given a complete examination that it passes, post whatever score it earned.

8. You're planning on following the advice of the Centers for Disease Control and Prevention to check out the inspection score before dining. Where do you find the most current score?

A. Hidden behind a report from two years ago with a good score.

B. On the wall behind the cash register.

C. On the front door or drive-through window. The inspection form with additional comments will be prominently displayed inside, within 15 feet of the front door.

D. Posted in public view so it can be seen before seating or ordering; on the drive-through window if applicable.

9. The average inspection score earned by the 7,431 restaurants sampled in a 2002 state audit was:

A. 100

B. 68

C. 85.5

D. 94.5

ANSWERS

For questions 1 and 3-8, "D" is correct. For those same questions, "C" would be correct under inspection rules approved this year that were suspended after protests from the Georgia Restaurant Association. 2. (B). Having insects, rodents or animals present is considered a violation of good retail practices, with a one-point deduction. 9. (D). The score most often received by restaurants was 100, with few scoring under 70, according to the audit. Under those rules, which are still in use, a restaurant could earn a 93 with one serious safety violation.