High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
Intermediate Other
Thermometers provided and conspicuously placed
Intermediate Other
Potentially hazardous food properly thawed
Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
High Priority Documentation & Training
Food management certification valid / Employee training verification