4 pts Food Temperature
# 07. PROPER HOT AND COLD HOLDING TEMPERATURES
2 pts Documentation & Training
# 01A. DEMONSTRATION OF KNOWLEDGE
4 pts Other
# 08. TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
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
1 pts Other
# 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
1 pts Sanitation
# 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
4 pts Employee Hygiene
# 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
2 pts Plumbing & Waste
# 21A. HOT WATER AVAILABLE
1 pts Food Storage & Handling
# 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
1 pts Other
# 27. FOOD SEPARATED AND PROTECTED
1 pts Facility Condition
# 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
1 pts Sanitation
# 39. WIPING CLOTHS: PROPERLY USED AND STORED
1 pts Sanitation
# 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
3 pts Other
# 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
1 pts Food Storage & Handling
# 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED