3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*14 When to wash hands after handling soiled equip/utensil
1 pts Documentation & Training
*47 RFSM Certificate - Not Display
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Other
*25 HACCP Approved Procedures
2 pts Sanitation
*31 Individual, disposable towels
1 pts Plumbing & Waste
*37 Unpackaged food may not be stored in direct contact with undrained ice
1 pts Facility Condition
*45 Walls and ceilings, studs, joists, and rafters
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)