1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Food Storage & Handling
*24 Food Labeling- with common name of the food
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
3 pts Sanitation
*14 Wash hands after all other activities
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Other
*45 Lockers to be used to store personal items