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 Other
*19 One Inch Air Gap
3 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Food Temperature
*27 Cooling method, criteria - using ice bath
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
2 pts Other
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
1 pts Sanitation
*46 Water, Plumbing, and Waste Plumbing Systems-good repair
1 pts Other
*45 Lockers to be used to store personal items