Potato Patch

Cold Food Temperature

Hot Food Temperature

Food Source & Condition

Contamination Prevented

Clean Food Equipment

Food was not labeled with prep or discard dates, making it hard to know if it is still safe.

Unsafe Food Discarded

Clean Hands & Gloves Used

Safe Chemical Use

Safe Water

A plumbing or wastewater problem could contaminate food or prep areas.

Wastewater Disposal

Knowledgeable Manager

Trained Employees

Equipment Capacity

Food Dated Correctly

Required food thermometers were missing or not available where needed.

Thermometers/Test Strips

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

Hand Wash Supplies

Utensils in Good Repair

Dish sanitizer was too weak or missing, so dishes may not be properly disinfected.

Adequate Sinks

Signs of pests were found — traps, droppings, or openings that let pests in.

Insects &/or Rodents

Employee Practices

Wiping Cloths

Food Stored Correctly

Food Thawed Correctly

Utensil Storage

Clean Non-Food Equipment