High Priority Other
Foods handled with minimum contact
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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 Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Electrical wiring — adequate, good repair (reporting only)
Basic Other
False/misleading statements published or advertised relating to food/beverage