High Priority Food Source
Approved source
High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Other
Thermometers provided and conspicuously placed
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
High Priority Documentation & Training
Food management certification valid / Employee training verification