Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Sanitation
Florida Clean Indoor Air Act