3 pts Food Temperature
*02 Cold Hold (41øF/45øF or below)
3 pts Sanitation
*10 Chlorine sanitizer concentration, minimum temp.
3 pts Sanitation
*14 Cleaning procedure--steps -Dirty fingernails
2 pts Documentation & Training
*21 RFSM - Not On Site
2 pts Documentation & Training
*22 Handlers-Certificate Not On Site
2 pts Food Storage & Handling
*28 Date marking commercially prepared RTE/ TCS food
2 pts Documentation & Training
*30 Does Establishment have a current valid permit posted?
2 pts Other
*31 Individual, disposable towels
2 pts Sanitation
*33 Sink used to wash cloths/produce or thaw food
1 pts Sanitation
*36 Cloths in-use for wiping between uses stored
1 pts Food Storage & Handling
*37 Storing the food at least 15 cm (6 inches) above the floor
1 pts Sanitation
*39 Store equipment & utensils in a clean, dry place
1 pts Food Storage & Handling
*41 Food storage containers, identified with common name of food.
1 pts Facility Condition
*42 Floors/walls/ceiling/nonfood dirty
1 pts Facility Condition
*43 Light bulbs, light shields provided
1 pts Facility Condition
*44 Indoor Trash Can Cover
1 pts Facility Condition
*45Floor, wall, ceiling - Exposed material
1 pts Plumbing & Waste
*46 Covered waste receptacle for women's restroom
1 pts Sanitation
*47 Handwashing signage