- Adequate handwashing / where / when / how
- Adequate number, frequency, vermin proof
- Anti-choking
- Approved food or color additives
- Approved source
- Clean cloths, hair restraint
- Clean equipment and utensils storage
- Cold holding
- Conformance with approved procedures
- Consumer advisories
- Cooking temperatures
- Cooling
- Cross connection, back siphonage, backflow
- Dishwashng facilities
- Dressing rooms clean/lockers provided
- Equipment thermometers
- Fixtures not properly shielded
- Floors designed, constructed, installed
- Food contact surfaces clean
- Food contact surfaces clean
- Food contact surfaces design
- Food container labels
- Food protection
- Food restrictions and preparation
- Food thermometers provided
- Food utensil storage
- Food utensil storage
- Good hygienic practices
- Hand cleaner, drying, tissue, signage
- Handling of rood and ice
- Prevention of contamination from hands
- Proper storage of clean linen
- Public nuisance
- Receiving/sound condition/proper temperatures
- Reduced oxygen packaging
- Reheating
- Reservice of PHF or Unwrapped Foods
- Re-use of single service articles
- Rooms and equipment vented
- Safe food handling instructions
- Separation / sanitizer criteria
- Separation, segregation, cross contamination
- Sewage and waste water
- Shellstock ID
- Single service articles stored, dispensed
- Soiled linen storage
- Spoilage, unsafe food
- Tags and records
- Test kit provided
- Three compartment sink
- Times as a public health control
- Tobacco
- Toilet enclosed, clean
- Toxic items: original container
- Unsafe water
- Walls / ceilings designed, constructed, installed
- Washing fruits and vegetables
- Wash, rinse water clean, proper temperature
- Wiping cloths, clean, sanitize
