3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
3 pts Other
*11 Distressed merchandise, segregation and location
3 pts Documentation & Training
*03 Food products not maintained at 135øF or above
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Food Temperature
*19 Hand sink water temperature below 110'F
1 pts Pest Activity
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Sanitation
*32 Damaged Equipment
1 pts Facility Condition
*45Floor, wall, ceiling - Exposed material
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Plumbing & Waste
*20 Grease Trap Tickets
3 pts Food Storage & Handling
*06 Discard TCS if date marked exceeds temp & time
1 pts Pest Activity
*34 Controlling pests. Eliminating harborage conditions
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
2 pts Sanitation
*31 Handwashing lavatory - accessible