High Priority Food Temperature
Food out of temperature
Intermediate Other
Thermometers provided and conspicuously placed
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Intermediate Food Source
Water source safe, hot and cold under pressure
Basic Plumbing & Waste
Plumbing installed and maintained
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
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
High Priority Documentation & Training
Food management certification valid / Employee training verification