• #14     Food contact surfaces: clean and sanitized
• #20     Proper cold holding temperatures
• #21     Proper date marking and disposition
• #25     Toxic substances properly identified, stored, used
• #36     Contamination prevented during food preparation, storage & display
• #38     Wiping cloths: properly used and stored
• #40     In-use utensils: properly stored
• #46     Nonfood-contact surfaces clean
• #51     Garbage/refuse properly disposed; facilities maintained
• #52     Physical facilities installed, maintained, and clean
• #44     Food and nonfood-contact surces cleanable, properly designed, constructed, and used

None