3 pts Food Temperature
*01 Cooling -- total 6 hours, 135-41øF
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Employee Hygiene
*15 Limit bare hand contact with all other foods
3 pts Sanitation
*14 When to wash hands before donning new gloves
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
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
2 pts Food Storage & Handling
*26 Allergen Labeling
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Food Storage & Handling
*24 Food Label- manufacture/packer/distrubtor name
1 pts Facility Condition
*34 Outer openings:closing holes, gaps
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose
1 pts Sanitation
*39 Equipment in good repair and proper adjustment.
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Plumbing & Waste
*46 Covered waste receptacle for women's restroom
1 pts Sanitation
*47 Handwashing signage