CRITICALFood Temperature
PROPER HOT AND COLD HOLDING TEMPERATURES
MINORFood Temperature
APPROVED THAWING METHODS USED, FROZEN FOOD
MINORFood Storage & Handling
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
MINORSanitation
EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
MINORFacility Condition
ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
MINORPlumbing & Waste
PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
MINORPest Activity
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
SERIOUSDocumentation & Training
DEMONSTRATION OF KNOWLEDGE
MINORSanitation
NON-FOOD CONTACT SURFACES CLEAN
SERIOUSOther
COMPLIANCE WITH SHELLSTOCK TAGS, CONDITION, DISPLAY
SERIOUSOther
MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
SERIOUSOther
PROPER EATING, DRINKING, OR TOBACCO USE
CRITICALSanitation
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
MINOROther
IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
MINORSanitation
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINORSanitation
FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
MINOROther
FOOD SEPARATED AND PROTECTED
MINORSanitation
WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT