Intermediate Food Temperature
Facilities to maintain product temperature
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Intermediate Plumbing & Waste
Sewage and wastewater disposed properly
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 Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry