1 pts Sanitation
*45 Walls easily cleanable and light in color
3 pts Sanitation
*14 When to wash hands between raw and RTE foods
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
3 pts Sanitation
*10 Sanitization after Cleaning
1 pts Other
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
2 pts Sanitation
*22 Washing hands only at a designated hand sink
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented