- Food sources : Source, records, condition, spoilage, adulterated
- Food protection: Potentially hazardous food - safe temperature
- Food protection: Facilities to maintain product temperature
- Food protection: Food protection - storage, preparation, display, service, transportation
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Plumbing: Installed, maintained
- 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
- Garbage and refuse disposal: Containers or receptacles, covered, adequate number, insect/rodent proof, frequency, clean. Outside storage area enclosures properly constructed, clean, controlled incineration
- 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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