- Food sources : Source, records, condition, spoilage, adulterated
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- 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: 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
- Other operations: Toxic items properly stored, labeled, used
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