2 pts Other
*31 Individual, disposable towels
3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
3 pts Food Temperature
*02 Untreated shell eggs need to be at 45§F or <
2 pts Documentation & Training
*21 RFSM - Not On Site
1 pts Other
*45 Drying Mops-air dry
2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
1 pts Sanitation
*39 Store equipment & utensils in a clean, dry place
2 pts Sanitation
*32 Equipment and Utensils Durability and Strength
1 pts Pest Activity
*34 Pest control-routine inspections for
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Other
*40 Single use articel wrapped or dispensed
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F