1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Employee Hygiene
*44 Covering receptacles after filled
2 pts Food Temperature
*29 Cold/hot hold unit thermometer easily viewable
3 pts Sanitation
*14 When to wash hands as often as necessary during prep
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Sanitation
*47 Other Violations
3 pts Other
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site