2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
3 pts Plumbing & Waste
*20 Grease Trap Tickets
1 pts Sanitation
*45 Ceiling easily cleanable and light in color
1 pts Facility Condition
*34 Outer openings:closing holes, gaps
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Documentation & Training
*30 Food Establishment Permit
3 pts Sanitation
*10 Clean Sight and Touch
2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name
1 pts Sanitation
*47 Handwashing signage
3 pts Other
*19 No Hot Water / Water heater 50 gallon min.
3 pts Employee Hygiene
*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness
2 pts Sanitation
*33 Warewashing machine, sink - cleaned every 24 hrs
2 pts Sanitation
*21 No unnecessary personnel allowed in food prep area
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented