2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
2 pts Food Temperature
*29 Food thermometers provided and accessible
1 pts Sanitation
*39 Store all equipment & utensil covered or inverted
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
1 pts Other
*40 Single use articel wrapped or dispensed
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Pest Activity
*34 Remove dead/trapped pests
2 pts Other
*31 Hand sinks: number installed for convenient use
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco