3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose
2 pts Other
*32 Approved Food Contact Equip.
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Food Temperature
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Sanitation
*47 OTHER VIOLATIONS
2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days