High Priority Chemical Safety
Original container — properly labeled, date marking, consumer advisory
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Personnel with infections restricted
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
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
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
Basic Sanitation
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Rooms and equipment vented as required
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry
Basic Other
False/misleading statements published or advertised relating to food/beverage