- Food sources : Source, records, condition, spoilage, adulterated
- 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
- Food equipment and utensils: Wiping cloths clean, use restricted
- Food equipment and utensils: Food/non-food contact surfaces of equip/utensils clean
- Food equipment and utensils: Storage, handling of clean equipment/utensils/single service articles
- Insect, rodent, animal control: Insects/rodents - no birds, turtles, other animals
- Floors, walls, ceilings & ventilation: Floors constructed, drained, clean, good repair, covering installation, easily cleanable
- 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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