BasicV06Foods properly thawed×1
BasicV10In-use food dispensing utensils×2
BasicV13Clean clothes and hair restraints×2
BasicV14Food contact and non-food contact surfaces×1
BasicV16Dishwashing facilities and test kits×1
BasicV21Wiping cloths and linens×3
BasicV23Non-food contact surfaces clean×1
BasicV24Storage and handling of clean equipment×1
BasicV27Water source safe×1
BasicV29Plumbing installed and maintained×1
BasicV35No insects, rodents, or pests×2
BasicV36Floors, walls, ceilings, and ventilation×3
BasicV40Employee personal belongings×1
BasicV42Cleaning and maintenance equipment×1
High PriorityV01Approved source×1
High PriorityV02Original container, labeling, date marking, consumer advisory×1
High PriorityV03Time and temperature control for safety foods×1
High PriorityV08Food protection and cross-contamination×2
High PriorityV12Hands washed and hygienic practices×2
High PriorityV22Food-contact surfaces clean and sanitized×3
High PriorityV31Hand wash sinks and supplies×4
High PriorityV53Food management certification×1