Cupreo

Cold holding at 41°F (5°C) or below

Critical

Hot holding at 135°F (57°C) or above

Critical

Thermometers present and calibrated in all cold units

Minor

Reheating to 165°F within 2 hours

Critical

Proper handwashing procedure posted and followed

Critical

No bare hand contact with ready-to-eat foods

Critical

Hair restraints (hats, hairnets) properly worn

Minor

Ill employees excluded or restricted from food handling

Critical

All food stored at least 6 inches off the floor

Minor

Raw meats stored below ready-to-eat foods

Critical

All food containers properly labeled and dated

Minor

FIFO (First In, First Out) rotation practiced

Minor

Sanitizer concentration at proper levels (chlorine 50-200 ppm, quat 200-400 ppm)

Critical

Food contact surfaces cleaned and sanitized between uses

Critical

Cleaning schedule posted and followed

Minor

No evidence of rodent or insect activity

Critical

All exterior doors and windows properly sealed

Minor

Hot water heater providing 110°F+ at handwash sinks

Critical

All equipment in good repair (no chipped surfaces, broken seals)

Minor

Current food establishment permit displayed

Critical

Health Inspection Prep