High Priority Food Temperature
Food out of temperature
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
Intermediate Food Source
Water source safe, hot and cold under pressure
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
Basic Facility Condition
Lighting provided as required, fixtures shielded
Basic Other
Fire extinguishers — proper and sufficient (reporting only)
Intermediate Documentation & Training
Current license properly displayed