High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Foods handled with minimum contact
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
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
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Rooms and equipment vented as required
Basic Other
Other conditions sanitary and safe operation
Basic Other
False/misleading statements published or advertised relating to food/beverage