High Priority Food Temperature
Food out of temperature
Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
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 Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Non-food contact surfaces clean
Basic Other
Single service articles not re-used
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Pest Activity
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly