- Food sources : Source, records, condition, spoilage, adulterated
- Food sources: Container, properly labeled
- Food protection: Facilities to maintain product temperature
- Food protection: Food protection - storage, preparation, display, service, transportation
- Food protection: Handling of food (ice) minimized. Dispensing utensils properly stored during use
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Food equipment and utensils: Wiping cloths clean, use restricted
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Toilet and hand washing facilities: Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean, tissue, hand cleansers, sanitary towels/hand drying devices provided, proper waste receptacles
- Garbage and refuse disposal: Containers or receptacles, covered, adequate number, insect/rodent proof, frequency, clean. Outside storage area enclosures properly constructed, clean, controlled incineration
- Floors, walls, ceilings & ventilation: Walls, ceiling, attached equipment constructed, good repair, clean surfaces, easily cleanable. Rooms and equipment vented as required
- Other operations: Toxic items properly stored, labeled, used
- Other operations: Premises maintained, free of litter, miscellaneous articles, cleaning/maintenance equipment properly stored. Authorized personnel. Rooms clean, lockers provided, located, used
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