3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Food Temperature
*03 Vending Machine. Hot Hold (135øF or higher)
3 pts Sanitation
*10 Sanitization after Cleaning
3 pts Pest Activity
*20 Grease Trap Tickets
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Plumbing & Waste
*23 Water, Plumbing,& Waste Water - Pressure
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
2 pts Food Temperature
*29 Food thermometers provided and accessible
2 pts Documentation & Training
*30 Food Establishment Permit
2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Facility Condition
*45Physical Facilities
1 pts Facility Condition
*46 Toilet rooms, convenience and accessibility