Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces clean
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Sewage and wastewater disposed properly
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
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry
Basic Other
Other conditions sanitary and safe operation
Basic Other
False/misleading statements published or advertised relating to food/beverage