High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
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
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Outside storage area clean, enclosure properly constructed