High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Foods handled with minimum contact
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
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 Other
Premises maintained, free of litter, unnecessary articles
Basic Other
False/misleading statements published or advertised relating to food/beverage
High Priority Documentation & Training
Food management certification valid / Employee training verification