High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces 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