High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
Basic Sanitation
In-use food dispensing utensils properly stored
Basic Employee Hygiene
Clean clothes, hair restraints
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean