3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*14 When to wash hands before donning new gloves
3 pts Plumbing & Waste
*20 Grease Trap Tickets
2 pts Other
*29 Sanitizing solutions, testing devices
2 pts Sanitation
*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable
1 pts Facility Condition
*34 Outer openings:closing holes, gaps
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Facility Condition
*45 Premises shall be maintained in good repair