3 pts Other
*03 Food products not maintained at 135øF or above
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Facility Condition
*43 Light bulbs, light shields provided
3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco