1 Proper cooling time & temperature

2 Proper cold holding temperature (41°F/45°F)

3 Proper hot holding temperature (135°F)

4 Proper cooking time & temperature

5 Proper reheating procedure for hot holding (165°F in 2 hours)

6 Time as a public health control: procedures & records

7 Food & ice obtained from approved source; good condition, safe & unadulterated; parasite destruction

8 Food received at proper temperature

9 Food separated & protected, prevented during food preparation, storage, display, & tasting

10 Food contact surfaces & returnables; cleaned and sanitized

11 Proper disposition of food returned, previously service or reconditioned

12 Management, food employees & conditional employees; knowledge, responsibilities, & reporting

13 Proper use of restriction and exclusion; no discharge from eyes, nose, and mouth

14 Hands cleaned & properly washed/gloves use properly

15 No bare hand contact with ready to eat foods or approved alternate method properly followed

16 Pasteurized foods used; prohibited food not offered, pasteurized eggs used when required

17 Food additives; approved, properly stored; washing fruits & vegetables

18 Toxic substances properly identified, stored & used

19 Water from approved source; plumbing installed; proper backflow device

20 Approved sewage/wastewater disposal system, proper disposal

21 Person in charge present, demonstration of knowledge, & perform duties/certified food manager (CFM)

22 Food handler/no unauthorized persons/personnel

23 Hot & cold water available; adequate pressure safe

24 Required records available (shellstock tags; parasite destruction); packaged food labeled

25 Compliance with variance, specialized process, and HACCP plan; variance obtained for specialized processing methods; manufacturer instructions

26 Posting consumer advisories; raw/under cooked foods (Disclosure/reminder/buffet plate) allergen label

27 Proper cooling method used; equipment adequate to maintain product temperature

28 Proper date marking & disposition

29 Thermometers provided, accurate, & calibrated; chemical/thermal test strips

30 Food establishment permit (current & valid)

31 Adequate handwashing facilities; accessible & properly supplied, used

32 Food and non-food contact surfaces cleanable, properly designed, constructed, & used

33 Warewashing facilities; installed, maintained, used/service sink or curb cleaning facility provided

34 No evidence of insect contamination, rodents/animals

35 Personal cleanliness/eating, drinking or tobacco use

36 Wiping clothes; properly used & stored

37 Environmental contamination

38 Approved thawing method

39 Utensils, equipment, & linens; properly used, stored, dried, & handled/ in use utensils; properly used

40 Single-service articles; properly stored & used

41 Original container labeling (bulk food)

42 Non-food contact surfaces clean

43 Adequate ventilation & lighting; designated areas used

44 Garbage and refuse properly disposed; facilities maintained

45 Physical facilities installed, maintained, & clean

46 Toilet facilities; properly constructed, supplied, & clean

47 Other violations