1 pts Food Storage & Handling
*45Physical Facilities Floors,Walls,Ceilings
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Food Storage & Handling
*11 Distressed merchandise, segregation and location
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Sanitation
*47 Handwashing signage
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
1 pts Sanitation
*43 Ventilation hood-prevent grease dripping