High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Other
Thermometers provided and conspicuously placed
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Other
Personnel with infections restricted
Basic Sanitation
Wiping cloths clean, used properly, stored
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Plumbing & Waste
Plumbing installed and maintained
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
Basic Sanitation
Floors properly constructed, clean, drained, coved
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
High Priority Documentation & Training
Food management certification valid / Employee training verification