High Priority Food Temperature
Food out of temperature
High Priority Other
Personnel with infections restricted
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces clean
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
Rooms and equipment vented as required
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