Intermediate Food Temperature
Facilities to maintain product temperature
High Priority Other
Foods handled with minimum contact
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Non-food contact surfaces clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Intermediate Plumbing & Waste
Sewage and wastewater disposed properly
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
False/misleading statements published or advertised relating to food/beverage