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
High Priority Other
Personnel with infections restricted
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
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 Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly