High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
High Priority Other
Personnel with infections restricted
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
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
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
Fire extinguishers — proper and sufficient (reporting only)
High Priority Documentation & Training
Food management certification valid / Employee training verification