4 pts Food Temperature
PROPER HOT AND COLD HOLDING TEMPERATURES
1 pts Food Temperature
APPROVED THAWING METHODS USED, FROZEN FOOD
1 pts Sanitation
EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
1 pts Pest Activity
PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
2 pts Documentation & Training
DEMONSTRATION OF KNOWLEDGE
4 pts Sanitation
HANDS CLEAN AND PROPERLY WASHED; PROPER GLOVE USE
2 pts Employee Hygiene
ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
4 pts Sanitation
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
3 pts Other
MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
2 pts Pest Activity
NO INSECTS, RODENTS, BIRDS OR ANIMALS PRESENT
2 pts Food Temperature
PROPER COOLING METHODS
1 pts Food Storage & Handling
FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
1 pts Sanitation
WIPING CLOTHS: PROPERLY USED AND STORED
1 pts Sanitation
FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN