Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
High Priority Other
Personnel with infections restricted
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service articles not re-used
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry