High Priority Other
Foods handled with minimum contact
High Priority Other
Personnel with infections restricted
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Storage/handling of clean equipment, utensils
High Priority Sanitation
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
False/misleading statements published or advertised relating to food/beverage