High Priority Food Temperature
Food out of temperature
Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Foods handled with minimum contact
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Sanitation
Floors properly constructed, clean, drained, coved
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly