1- Person in charge, demonstrates knowledge, and performs duties

2- Management awareness policy present

3- Proper use of reporting, restriction and exclusion

4- Proper eating, tasting, drinking, or tobacco use

5- No discharge from eyes, nose, and mouth

6- Hands clean and properly washed

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

8- Adequate handwashing facilities supplied and accessible

9- Food obtained from approved source

10- Food received at proper temperature

11- Food in good condition, safe and unadulterated

12- Required records available: shellstock tags, parasite destruction

13- Food separated and protected

14- Food contact surfaces: cleaned and sanitized

15- Proper disposition of returned, previously served, reconditioned, and unsafe food

16- Proper cooking time and temperatures

17- Proper reheating procedures for hot holding

18- Proper cooling time and temperatures

19- Proper hot holding temperatures

20- Proper cold holding temperatures

21- Proper date marking and disposition

22- Time as a public health control: procedures and records

23- Consumer advisory provided for raw or undercooked foods

24- Pasteurized foods used: prohibited foods not offered

25- Food additives: approved and properly used

26- Toxic substances properly identified, stored, used

27- Compliance with variance,specialized process, and HACCP plan

28- Pasteurized eggs used where required

29- Water and ice from an approved source

30- Variance obtained for specialized processing methods

31- Proper cooling methods used: adequate equipment for temperature control

32- Plant food properly cooled for hot holding

33- Approved thawing methods

34- Thermometers provided and accurate

35- Food properly labeled: original container

36- insects, rodents, and animals not present

37- Contamination prevented during food preparation, storage, and display

38- Personal cleanliness

39- Wiping cloths: properly used and stored

40- Washing fruit and vegetables

41- In-use utensils: properly stored

42- Utensils, equipment, and linens: properly stored, dried, handled

43- Single-use/single-service articles: properly stored, used

44- Gloves used properly

45- Food and non-food contact surfaces cleanable, properly designed, constructed

46- Warewashing facilities; installed, maintained, used; test strips

47- Non-food contact surfaces clean

48- Hot and cold water available; adequate pressure

49- Plumbing installed; proper backflow devices

50- Sewage and wastewater properly disposed

51- Toilet facilities: properly constructed, supplied, cleaned

52- Garbage/refuse properly disposed; facilities maintained

53- Physical facilities installed, maintained, and clean

54- Adequate ventilation and lighting; designated areas use