High Priority Food Temperature
Food out of temperature
High Priority Other
Foods handled with minimum contact
High Priority Other
Personnel with infections restricted
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean