3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Other
*03 Food products not maintained at 135øF or above
3 pts Food Storage & Handling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
3 pts Other
*19 One Inch Air Gap
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*39 Cutting surfaces.
1 pts Sanitation
*40 Handle & dispense of cleaned utensils, single-use
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
1 pts Other
*45 Mats / Duckboards nonabsorbent
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Storage & Handling
*06 Discard if TCS is in container w/ no date or day
3 pts Sanitation
*14 When to wash hands before donning new gloves