Intermediate Food Temperature
Facilities to maintain product temperature
Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Unwrapped or potentially hazardous food not re-served
High Priority Other
Foods handled with minimum contact
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
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