• #6     Hands clean and properly washed
• #8     Adequate handwashing facilities supplied and accessible
• #14     Food contact surfaces: clean and sanitized
• #20     Proper cold holding temperatures
• #33     Thermometer provided and accurate
• #36     Contamination prevented during food preparation, storage & display
• #38     Wiping cloths: properly used and stored
• #41     Utensils, equipment and linens: properly stored, dried, handled
• #42     Single-use/single-service articles: properly stored, used
• #52     Physical facilities installed, maintained, and clean
• #44     Food and nonfood-contact surces cleanable, properly designed, constructed, and used

None