3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*18 Toxic items stored above food/utensils