1 pts Facility Condition
*43 Light 20 foot : Reach-in cooler
1 pts Facility Condition
*44 Receptacles tight fitting lids, doors, or covers
1 pts Sanitation
*39 Keep utensils handles upright or protected
2 pts Food Temperature
*29 Food thermometers provided and accessible
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Pest Activity
*34 Controlling pests. Eliminating harborage conditions
3 pts Sanitation
*18 Toxic items labeling-non original container
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Other
*37 Storing the food where it is not exposed to splash, dust, or other contamination
1 pts Sanitation
*47 Handwashing signage
3 pts Sanitation
*14 When to wash hands before donning new gloves
1 pts Food Temperature
*38 Thawing. under running water criteria - water velocity
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.