Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Sewage and wastewater disposed properly
Basic Plumbing & Waste
Plumbing installed and maintained
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Flammable/combustible materials — properly stored (reporting only)