3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
1 pts Sanitation
*42 Dirty nonfood contact surfaces
1 pts Sanitation
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
1 pts Sanitation
*47 Conditions of Permit-in use of food equipment
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
2 pts Food Storage & Handling
*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date
2 pts Food Temperature
*29 Cold/hot hold unit thermometer easily viewable
3 pts Food Storage & Handling
*07 Food safe, good condition, unadulterated, and honestly presented
1 pts Facility Condition
*45 Premises shall be maintained in good repair