1 pts Sanitation
*47 Handwashing signage
3 pts Sanitation
*10 Clean Sight and Touch
2 pts Other
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Other
*45 Unnecessary articles prohibited
3 pts Food Storage & Handling
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
1 pts Other
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
2 pts Food Storage & Handling
*28 Date marking for hard to date packaging
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Employee Hygiene
*12 PIC notify regulatory authority when a food employee is jaundiced or diagnosed with an illness
3 pts Sanitation
*14 When to wash hands before donning new gloves