3 pts Food Temperature
*19 Hand sink water temperature below 110'F
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
2 pts Other
*23 Does the establishment have sufficient capacity to meet peak hot water demands?
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Food Temperature
*38 Thawing. under running water criteria
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
2 pts Other
*31 Individual, disposable towels
3 pts Food Storage & Handling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Sanitation
*45 Ceiling easily cleanable and light in color