High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
Intermediate Other
Potentially hazardous food properly thawed
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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
Basic Sanitation
Floors properly constructed, clean, drained, coved