4 pts Food Temperature
PROPER REHEATING PROCEDURES FOR HOT HOLDING
1 pts Other
THERMOMETERS PROVIDED AND ACCURATE
1 pts Sanitation
FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
2 pts Other
PROPER EATING, DRINKING, OR TOBACCO USE
4 pts Sanitation
FOOD CONTACT SURFACES: CLEAN AND SANITIZED
Other
IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
2 pts Documentation & Training
FOOD SAFETY CERTIFICATION
3 pts Other
MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
2 pts Documentation & Training
DEMONSTRATION OF KNOWLEDGE
4 pts Sanitation
HANDS CLEAN AND PROPERLY WASHED; PROPER GLOVE USE
1 pts Facility Condition
ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
2 pts Employee Hygiene
ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
2 pts Other
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD