1 pts Sanitation
*47 Handwashing signage
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Facility Condition
*45 Premises shall be maintained in good repair
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Sanitation
*33 Rinsing procedures - 3 compartment sink
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
2 pts Sanitation
*29 Sanitizing solutions, testing devices
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
1 pts Facility Condition
*43 Ventilation,mechanical
2 pts Sanitation
*32 Equipment and Utensils Durability and Strength
2 pts Other
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored