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
MINORPest Activity
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
SERIOUSEmployee Hygiene
ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
MINORSanitation
NON-FOOD CONTACT SURFACES CLEAN
MINOROther
FOOD SEPARATED AND PROTECTED
MINORFood Storage & Handling
FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
MINORSanitation
EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
MINOROther
THERMOMETERS PROVIDED AND ACCURATE
MINORSanitation
WIPING CLOTHS: PROPERLY USED AND STORED
SERIOUSOther
PROPER EATING, DRINKING, OR TOBACCO USE
CRITICALSanitation
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
MINOROther
IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
SERIOUSDocumentation & Training
FOOD SAFETY CERTIFICATION
MINOROther
SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
SERIOUSOther
MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH