High Priority Food Temperature
Food out of temperature
High Priority Food Storage & Handling
Food protection, cross-contamination
Basic Sanitation
In-use food dispensing utensils properly stored
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
Intermediate Food Source
Water source safe, hot and cold under pressure
Basic Plumbing & Waste
Plumbing installed and maintained
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Facility Condition
Lighting provided as required, fixtures shielded