Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
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
Non-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 Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Sanitation
Florida Clean Indoor Air Act