Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Other
Personnel with infections restricted
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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
Outside storage area clean, enclosure properly constructed
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Other conditions sanitary and safe operation
Basic Sanitation
Florida Clean Indoor Air Act