3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Other
*07 Molluscan shellfish from an approved source (NSSP listed sources)
3 pts Food Storage & Handling
*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
3 pts Sanitation
*10 Clean Sight and Touch
3 pts Sanitation
*14 When to wash hands before donning new gloves
3 pts Food Storage & Handling
*18 Toxic items labeling-non original container
2 pts Food Storage & Handling
*28 Date marking > 24 hrs,on site,temp 41F
2 pts Facility Condition
*32 Maintain in Good Repair
1 pts Sanitation
*34 Pets in common dining areas-cleaning
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 Food Temperature
*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;
1 pts Sanitation
*39 Store equipment & utensils in a clean, dry place
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Sanitation
*47 Handwashing signage