3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
2 pts Sanitation
*32 Equipment and Utensils Durability and Strength
1 pts Documentation & Training
*47 Handler-Certificate Not on site
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Food Temperature
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
2 pts Documentation & Training
* 21 RFSM notify 10 days & replacement in 45 days
1 pts Employee Hygiene
*36 Cloths in-use for wiping food spills used for no other purpose
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
2 pts Sanitation
*29 Sanitizing solutions, testing devices
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.