Intermediate Other
Thermometers provided and conspicuously placed
Intermediate Other
Potentially hazardous food properly thawed
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
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Basic Other
Premises maintained, free of litter, unnecessary articles
High Priority Documentation & Training
Food management certification valid / Employee training verification