1 pts Sanitation
*39 Keep utensils handles upright or protected
2 pts Sanitation
*32 Damaged Equipment
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2 pts Food Temperature
*29 Food thermometers provided and accessible
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*45 Premises shall be maintained in good repair
3 pts Food Storage & Handling
*06 Discard if TCS is in container w/ no date or day
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
2 pts Documentation & Training
*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
2 pts Documentation & Training
*30 Does Establishment have a current valid permit posted?
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
1 pts Facility Condition
*34 Outer openings:closing holes, gaps
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*19 One Inch Air Gap
3 pts Sanitation
*14 When to wash hands before donning new gloves
3 pts Food Storage & Handling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or