Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Foods handled with minimum contact
High Priority Other
Personnel with infections restricted
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Other
Single service items properly stored, handled, dispensed
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
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly