High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
Intermediate Other
Potentially hazardous food properly thawed
Basic Sanitation
In-use food dispensing utensils properly stored
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Wiping cloths clean, used properly, stored
Basic Other
Single service items properly stored, handled, dispensed
Basic Sanitation
Employee lockers provided and used, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
High Priority Documentation & Training
Food management certification valid / Employee training verification