3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
1 pts Other
*34 Outer openings:closing holes, gaps
1 pts Other
*37 Storing the food where it is not exposed to splash, dust, or other contamination
1 pts Food Temperature
*38 Thawing. under running water criteria
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Facility Condition
*45 Premises shall be maintained in good repair
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Other
*03 Food products not maintained at 135øF or above
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Other
*31 Hand sinks: number installed for convenient use