3 pts Other
*03 Food products not maintained at 135øF or above
2 pts Other
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
2 pts Other
*31 Individual, disposable towels
1 pts Facility Condition
*45 Floor& wall junctures- coved & sealed
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
2 pts Sanitation
*33 Washing procedures selected based on type
1 pts Sanitation
*42 Dirty nonfood contact surfaces