High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Other
Thermometers provided and conspicuously placed
High Priority Other
Personnel with infections restricted
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Basic Plumbing & Waste
Plumbing installed and maintained
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Basic Sanitation
Floors properly constructed, clean, drained, coved
Intermediate Documentation & Training
Current license properly displayed
High Priority Documentation & Training
Food management certification valid / Employee training verification