1 pts Facility Condition
*45 Physical Facilities Premises-absorbent materials on floors
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Other
*34 Outer openings:closing holes, gaps
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
2 pts Food Storage & Handling
*28 Date marking commercially prepared of RTE/PHF
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
1 pts Other
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
1 pts Sanitation
*43 Clean vent syst:Intake/exhaust air ducts
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
3 pts Food Temperature
*19 Hand sink water temperature below 110'F
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Sanitation
*32 Damaged Equipment