4 pts Other
# 13. FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
2 pts Pest Activity
# 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS
1 pts Sanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
1 pts Pest Activity
# 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
1 pts Food Temperature
# 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
1 pts Facility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
2 pts Employee Hygiene
# 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
2 pts Documentation & Training
# 01B. FOOD SAFETY CERTIFICATION
2 pts Food Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
1 pts Sanitation
# 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
1 pts Employee Hygiene
# 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
1 pts Sanitation
# 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
Other
# 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
1 pts Sanitation
# 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE