3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
3 pts Sanitation
*14 When to wash hands before donning new gloves
3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code
2 pts Plumbing & Waste
*23 Water, Plumbing,& Waste Water - Pressure
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
2 pts Food Storage & Handling
*28 Date marking commercially prepared RTE/ TCS food
2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Employee Hygiene
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*39 Equipment-doors, seal hinges adjusted/intact
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Facility Condition
*44 Receptacles tight fitting lids, doors, or covers