High Priority Food Temperature
Food out of temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Other
Personnel with infections restricted
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
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
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Other conditions sanitary and safe operation