1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
3 pts Sanitation
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
1 pts Food Temperature
*39 Loosely cover cooling foods
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Food Temperature
*27 Cooling method, criteria - placing the food in shallow pans
3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Plumbing & Waste
*19 Water & Plumbing in good repair- per code
2 pts Documentation & Training
*21 RFSM - Not On Site