1. Maintain Proper Temperature for food items:
Cooling and cold holding for refrigerated food should be held at or below 41º F.
Hot holding for cooked foods must be a minimum temperature of 135º F.
Reheating leftovers must be achieved at a minimum temperature of 165º F.
2. Preparing food too far ahead of service: Food prepared 12 or more hours before service increases risk of temperature abuse.
3. Foods and food products must come from approved sources-not prepared at home or in unlicensed locations.
4. Poor personal hygiene and infected personnel:
Personal cleanliness and hand washing is very pertinent when handling food.
5. Serving raw foods and ingredients: Ensure that raw products are fresh and wholesome.
6. Food Protection: Be careful to protect food products at all times from contamination by keeping them covered or packaged above ground or off the floor.
7. Water Supply: When food is prepared on the site, a system capable of producing enough hot water for frequent hand washing and cleaning and sanitizing utensils and equipment shall be provided on premises.
8. Sewage: All sewage, including liquid waste, should be properly disposed.
9. Garbage and Refuse: Must be kept in durable, easily cleanable, insect and rodent-proof containers that do not leak and do not absorb liquids.
10. Transportation: If food needs to be transported from one location to another, keep it well covered and provide adequate temperature controls.
http://www.claytoncountypublichealth.org/envir-health/food-service/guidelines-for-food-safety-and-good-sanitation.aspx