3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose
2 pts Sanitation
*32 Damaged Equipment
1 pts Sanitation
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Other
*37 Storing the food where it is not exposed to splash, dust, or other contamination
2 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Sanitation
*42 Dirty nonfood contact surfaces