- Thermometers provided, conspicuous, accurate (1 penalty point)
- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Handling of RTE food (ice) minimized, methods (2 penalty points)
- Food (ice) dispensing utensils properly stored (1 penalty point)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Plumbing: Installed, maintained (1 penalty point)
- Storage, handling of clean equipment-utensils (1 penalty point)
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