|
| No | Description | Wt | No | Description | Wt |
|
FOOD |
SEWAGE |
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| 01* | Source: sound condition | 5 | 28* | Sewage and waste water disposal | 4 |
| 02 | Original container, properly labeled | 1 |
PLUMBING |
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|
FOOD PROTECTION |
29 | Installed, maintained | 1 | ||
| 03* | Potentially hazardous food meets temperature requirements during storage, preparation, display, transportation. | 5 |
TOILET & HANDWASHING FACILITIES |
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| 04* | Facilities to maintain product temperature | 4 | 30* | Cross-connection, back siphonage, backflow | 5 |
| 05 | Thermometers provided and conspicuous, accurate | 1 | 31* | Number, convenient, accessible, designed, installed | 4 |
| 06 | Potentially hazardous food properly thawed | 2 | 32 | Toilet rooms: enclosed, self-closing doors. Fixtures: good repair, clean. Tissue, hand cleanser, sanitary towels/hand drying devices and proper waste receptacles provided | 2 |
| 07* | Cross-contamination prevented: damaged/detained food segregated | 4 |
GARBAGE & REFUSE DISPOSAL |
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| 08 | Food protection during storage, preparation, display, dispensing, packaging, transportation | 2 | 33 | Containers or receptacles: covered, adequate number, insect/rodent resistant, pick-up frequency, clean | 2 |
| 09 | Handling of food (ice) minimized | 2 | 34 | Outside storage area and enclosures: properly constructed, clean; controlled incineration | 1 |
| 10 | In use, food dispensing utensils properly stored | 1 |
INSECT, RODENT, ANIMAL CONTROL |
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|
PERSONNEL |
35* | Presence of insects/rodents--outer openings protected, no animals | 4 | ||
| 11* | Personnel with infections restricted | 5 |
FLOORS, WALLS & CEILINGS |
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| 12* | Hands washed and clan, good hygienic practices | 5 | 36 | Floors: constructed, drained, clean, good repair, covering installation, dustless methods | 1 |
| 13 | Clean clothes, hair restraints | 1 | 37 | Walls, ceilings: attached equipment, constructed, clean, good repair, surfaces, installation, dustless methods | 1 |
|
FOOD EQUIPMENT AND UTENSILS |
LIGHTING |
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| 14 | Food contact surfaces: designed, constructed, maintained, installed, located | 2 | 38 | Lighting provided as required. Fixtures shielded | 1 |
| 15 | Non-food contact surfaces: designed, constructed, maintained, installed, located | 1 |
VENTILATION |
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| 16 | Warewashing facilities: designed, constructed, maintained, installed, located, operated | 2 | 39 | Rooms and equipment--vented as required | 1 |
| 17 | Accurate thermometers, and chemical test kits provided | 1 |
DRESSING ROOMS |
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| 18 | Pre-flushed, scraped, soaked | 1 | 40 | Rooms, area, lockers: provided, located, used | 1 |
| 19 | Wash, rinse water: clean, proper temperature | 2 |
OTHER OPERATIONS |
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| 20* | Sanitization rinse: clean, temperature, concentration, time. Equipment, utensils sanitized. | 4 | 41* | Toxic items: necessary; properly stored, labeled, used | 5 |
| 21 | Wiping cloths: clean, use restricted, stored | 1 | 42 | Premises maintained free of litter, unnecessary articles, cleaning, maintenance equipment properly stored | 1 |
| 22 | Food-contact surfaces of equipment and utensils clean, free of abrasives, detergents | 2 | 43 | Complete separation from living/sleeping quarters, laundry | 1 |
| 23 | Non-food contact surfaces of equipment and utensils clean | 1 | 44 | Clean, soiled linen properly stored | 1 |
| 24 | Clean equipment/utensils: storage, handling | 1 | *Critical items must be corrected as soon as possible and no later than ten (10) days. Commissioner must be notified within fifteen (15) days of such. | ||
| 25 | Single-service articles, storage, handling | 1 | |||
| 26 | No re-use of single articles | 2 | |||
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WATER |
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| 27* | Source: sufficient supply; hot & cold; under pressure | 5 | |||
