High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Food Source
Water source safe, hot and cold under pressure
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Employee lockers provided and used, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly