- Food sources : Source, records, condition, spoilage, adulterated
- Food protection: Potentially hazardous food - safe temperature
- Food protection: Thermometers provided and conspicuous
- Food protection: Potentially hazardous food properly thawed
- Food protection: Food protection - storage, preparation, display, service, transportation
- Personnel: Hands washed and clean, hygienic practices, preventing contamination from hands
- Food equipment and utensils: Food (ice) contact surfaces designed, constructed, maintained, installed
- Food equipment and utensils: Sanitization rinse, temp., concentration, exposure time, equip., utensils, sanitized
- Other operations: Toxic items properly stored, labeled, used
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