High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
High Priority Other
Foods handled with minimum contact
Basic Sanitation
In-use food dispensing utensils properly stored
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Sewage and wastewater disposed properly
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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 Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Other conditions sanitary and safe operation