Basic Sanitation
In-use food dispensing utensils properly stored
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Intermediate Other
Dishwashing facilities designed, constructed, operated
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Other
Single service items properly stored, handled, dispensed
Intermediate Plumbing & Waste
Toilet and hand-washing facilities, number, convenient, designed, installed
Intermediate Pest Activity
Presence of insects/rodents — animals prohibited, outer openings protected
Basic Sanitation
Employee lockers provided and used, clean
Basic Other
Exiting system — adequate, good repair (reporting only)
High Priority Documentation & Training
Food management certification valid / Employee training verification