Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
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
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Other conditions sanitary and safe operation