3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
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
2 pts Food Temperature
*29 Food thermometers provided and accessible
2 pts Sanitation
*32 Equipment & Utensils smooth easily cleanable
2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days
1 pts Sanitation
*34 Remove dead/trapped pests
1 pts Other
*35 Jewelry Prohibition
1 pts Sanitation
*39 Equipment in good repair and proper adjustment.
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts