High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
In-use food dispensing utensils properly stored
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Plumbing & Waste
Plumbing installed and maintained
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
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Employee lockers provided and used, clean
Basic Other
Fire extinguishers — proper and sufficient (reporting only)