High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
High Priority Other
Foods handled with minimum contact
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Other
Personnel with infections restricted
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Storage/handling of clean equipment, utensils
High Priority Sanitation
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles
Basic Sanitation
Outside storage area clean, enclosure properly constructed
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly