High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
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 Plumbing & Waste
Plumbing installed and maintained
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Other conditions sanitary and safe operation
High Priority Documentation & Training
Food management certification valid / Employee training verification