High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
Basic Sanitation
Employee lockers provided and used, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Fire extinguishers — proper and sufficient (reporting only)
High Priority Documentation & Training
Food management certification valid / Employee training verification