High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
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
Sewage and wastewater disposed properly
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Other conditions sanitary and safe operation
Basic Other
False/misleading statements published or advertised relating to food/beverage
High Priority Documentation & Training
Food management certification valid / Employee training verification