SERIOUSFood Temperature
# 09. PROPER COOLING METHODS
MINORFood Storage & Handling
# 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
MINORFood Temperature
# 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
MINORPest Activity
# 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
MINORSanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
MINORFacility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
MINORSanitation
# 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
MINORFood Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
MINORSanitation
# 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINOROther
# 38. THERMOMETERS PROVIDED AND ACCURATE
MINORSanitation
# 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
MINOROther
# 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
MINORSanitation
# 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
SERIOUSDocumentation & Training
# 01B. FOOD SAFETY CERTIFICATION
CRITICALFood Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
MINORDocumentation & Training
# 47. PERMITS AVAILABLE