3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*14 When to wash hands before donning new gloves
2 pts Documentation & Training
*21 RFSM - Not On Site
3 pts Food Storage & Handling
*06 Discard if TCS is in container w/ no date or day
2 pts Sanitation
*31 Handwashing lavatory - used for other purpose
3 pts Other
*19 One Inch Air Gap
2 pts Pest Activity
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*47 Handwashing signage
3 pts Food Storage & Handling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
1 pts Sanitation
*39 Keep utensils handles upright or protected
2 pts Sanitation
*22 Washing hands only at a designated hand sink
3 pts Other
*03 Food products not maintained at 135øF or above
1 pts Facility Condition
*34 Outer openings:closed,tight-fitting windows
3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
3 pts Sanitation
*10 Clean Sight and Touch
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container