1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
3 pts Sanitation
*18 Toxic items stored above food/utensils
1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Other
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
3 pts Food Temperature
*19 Hand sink water temperature below 110'F
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*47 Handwashing signage
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Food Storage & Handling
*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages
2 pts Other
*32 Approved Food Contact Equip.
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented