High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
Intermediate Food Temperature
Facilities to maintain product temperature
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry