3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Storage & Handling
*06 Discard if TCS is in container w/ no date or day