High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
In-use food dispensing utensils properly stored
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
Wiping cloths clean, used properly, stored
Basic Sanitation
Non-food contact surfaces clean
Basic Other
Single service items properly stored, handled, dispensed
Basic Plumbing & Waste
Plumbing installed and maintained
Basic Sanitation
Floors properly constructed, clean, drained, coved