Intermediate Food Temperature
Facilities to maintain product temperature
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
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
Basic Sanitation
Outside storage area clean, enclosure properly constructed
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly