Critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Minor Food Temperature
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Minor Food Temperature
THERMOMETERS PROVIDED & ACCURATE
Minor Food Storage & Handling
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Critical Pest Activity
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Minor Food Storage & Handling
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Minor Sanitation
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Minor Sanitation
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Serious Sanitation
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Minor Sanitation
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Minor Plumbing & Waste
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Minor Sanitation
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Minor Sanitation
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Minor Plumbing & Waste
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Minor Other
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING