High Priority Food Temperature
Food out of temperature
Intermediate Other
Thermometers provided and conspicuously placed
High Priority Food Storage & Handling
Food protection, cross-contamination
High Priority Other
Personnel with infections restricted
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Employee lockers provided and used, clean
Basic Other
Other conditions sanitary and safe operation
High Priority Documentation & Training
Food management certification valid / Employee training verification