High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
High Priority Other
Personnel with infections restricted
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
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