Hand sinks must be easy to reach, stocked with soap and paper towels, and used only for handwashing. Blocked or empty sinks mean hands do not get washed.

11×

Item 10: Food-contact surfaces cleaned and sanitizedHigh risk

Cutting boards, utensils and equipment that touch food must be washed and sanitized at the right strength or temperature, or germs pass from one food to the next.

10×

Item 18: Toxic substances properly identified, stored and usedHigh risk

Cleaning chemicals and pesticides must be labeled and stored away from food so they cannot contaminate it.

10×

Item 45: Physical facilities installed, maintained and cleanLower risk

Floors, walls and ceilings must be in good repair and clean. Damage and grime make the kitchen harder to keep sanitary.

9×

Item 29: Thermometers provided, accurate and calibrated; test stripsModerate risk

Staff need working thermometers and sanitizer test strips to confirm that food temperatures and sanitizer strength are correct.

8×

Item 41: Original container labeling (bulk food)Lower risk

Food moved out of its original package, like flour or sugar in bins, must be labeled so it is not confused with something else, such as a chemical.

7×

Item 15: No bare-hand contact with ready-to-eat foodHigh risk

Food that will not be cooked again (salads, sandwiches, garnishes) must be handled with gloves, tongs or deli paper, not bare hands.