3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Employee Hygiene
*15 Bare hands contact with ready-to-eat foods
2 pts Sanitation
*27 Cooling, heating, and holding capacities. Equipment
1 pts Employee Hygiene
*35 Eating food, chewing gum, drinking beverages, or using tobacco
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Sanitation
*39 Store equipment & utensils - avoid contamination
1 pts Sanitation
*42 Floors/walls/ceiling/nonfood dirty
1 pts Documentation & Training
*47 RFSM Certificate - Not Display