- 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
- Sewage: Sewage and waste disposal
- Garbage and refuse disposal: Containers or receptacles, covered, adequate number, insect/rodent proof, frequency, clean. Outside storage area enclosures properly constructed, clean, controlled incineration
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