- Food protection: Potentially hazardous food - safe temperature
- Food protection: Food protection - storage, preparation, display, service, transportation
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- 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
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