3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Other
*03 Food products not maintained at 135øF or above
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose
1 pts Sanitation
*45 Clean facilities as often as necessary.
1 pts Sanitation
*37 Food protected from cross contamination by storing the food in packages, covered containers, or