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
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
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
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service articles not re-used
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
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
False/misleading statements published or advertised relating to food/beverage