High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
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
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Plumbing & Waste
Plumbing installed and maintained
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Rooms and equipment vented as required
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Other conditions sanitary and safe operation
Basic Other
False/misleading statements published or advertised relating to food/beverage