1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
3 pts Food Temperature
*05 Rapidly reheat 165øF for hot holding
1 pts Facility Condition
*34 Outer openings:closing holes, gaps
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Documentation & Training
* 21 RFSM notify 10 days & replacement in 45 days
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Other
*35 Jewelry Prohibition
3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.