- Critical: Facilities to maintain proper temperature (4 penalty points)
- Non-food contact surfaces: Approved, designed, constructed, maintained, installed, located (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Non-food contact surfaces of equipment and utensils clean (1 penalty point)
- Plumbing: Installed, maintained (1 penalty point)
- Critical: Toilet and handwashing facilities: Number, convenient, accessible, designed, installed (4 penalty points)
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12/9/2011 | 85 |
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