1 pts Facility Condition
*34 Outer openings:closing holes, gaps
3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
1 pts Documentation & Training
*47 RFSM Certificate - Not Display
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Sanitation
*37 Food, utensils & equip under other sources
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Plumbing & Waste
*20 Grease Trap Tickets
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco