3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Other
*03 Food products not maintained at 135øF or above
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*14 When to wash hands before donning new gloves
3 pts Sanitation
*18 Toxic items storage adjacent to food/utensils
3 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Other
*29 Sanitizing solutions, testing devices
2 pts Sanitation
*31 Handwashing lavatory - accessible
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Other
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*39 Utensils, single serve items 6 inches off - floor
1 pts Plumbing & Waste
*44 Trash can provided for papertowel waste
1 pts Facility Condition
*45 Premises shall be maintained in good repair