High Priority Food Temperature
Food out of temperature
High Priority Other
Foods handled with minimum contact
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Storage/handling of clean equipment, utensils
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 Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry
Basic Other
Gas appliances — properly installed, maintained (reporting only)
Basic Other
Other conditions sanitary and safe operation