High Priority Food Source
Approved source
High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Plumbing & Waste
Plumbing installed and maintained
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
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 Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
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