1 pts Sanitation
*39 Equipment-doors, seal hinges adjusted/intact
2 pts Food Temperature
*29 Mechanical holding unit, thermometer location
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Employee Hygiene
*35 Hair Restraints effective
1 pts Facility Condition
*34 Outer door: solid,selfclosing,tightfitting
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Other
*31 Individual, disposable towels
1 pts Food Temperature
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
1 pts Plumbing & Waste
*45 Premises shall be maintained in good repair
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Sanitation
*47 Handwashing signage
2 pts Documentation & Training
* 21 RFSM notify 10 days & replacement in 45 days
2 pts Documentation & Training
*22 Accredited food handler certificate - 60 days