High Priority Food Temperature
Food out of temperature
Intermediate Other
Potentially hazardous food properly thawed
Basic Sanitation
In-use food dispensing utensils properly stored
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 Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
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 Sanitation
Floors properly constructed, clean, drained, coved
High Priority Documentation & Training
Food management certification valid / Employee training verification