High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
In-use food dispensing utensils properly stored
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Wiping cloths clean, used properly, stored
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
Basic Other
Single service items properly stored, handled, dispensed
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
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
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Employee lockers provided and used, clean
Basic Other
Exiting system — adequate, good repair (reporting only)
Intermediate Documentation & Training
Current license properly displayed
Basic Other
Other conditions sanitary and safe operation
High Priority Documentation & Training
Food management certification valid / Employee training verification