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
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Wiping cloths clean, used properly, stored
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Plumbing & Waste
Plumbing installed and maintained
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Facility Condition
Lighting provided as required, fixtures shielded
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Other conditions sanitary and safe operation
High Priority Documentation & Training
Food management certification valid / Employee training verification