Code	Violation	Point Value
*1	Source, Records, Condition, Spoilage, Adulterated	4
2	Container properly labeled	1
*3	Potentially Hazardous Foods held at safe temperature	5
4	Facilities to maintain proper temp.	2
5	Thermometers provided and conspicuous	2
6	Potentially hazardous foods properly thawed	2
*7	Potentially hazardous Foods not re-served	4
8	Foods properly protected	2
9	Handling food (ice) minimized	2
*10	Personnel with infections restricted & proper reporting	5
*11	Hands washed, Hygienic Practices	5
12	Clean clothes, hair restraints	2
*13	Person in charge present and demonstrates knowledge of food safety principles	3
*14	Food contact surfaces maintained	3
15	Non-food contact surfaces maintained	1
16	Dishwashing facilities maintained and properly operated	2
*17	Sanitization properly performed	4
18	Wiping cloths clean, use restricted	1
19	Food/Non-food contact surfaces clean	1
20	Storage, handling of clean utensils	1
*21	Water source safe, hot and cold	5
*22	Proper Sewage and waste disposal	4
23	Plumbing properly installed and maintained	1
*24	No cross-connection, back flow prevention	4
*25	No., Conv., designed, installed	4
26	Toilet rooms properly cleaned, maintained, and stocked with supplies	2
27	Outside storage areas properly maintained	2
*28	No birds, turtles, or other animals	4
29	Insects/rodents – outer openings protected	2
30	Floors properly maintained and clean	1
31	Walls, ceilings, and attached equipment	1
32	Lighting provided as required, shielded	1
*33	Toxic items labeled, properly used and stored	4
34	Premises clean, cleaning equipment properly stored, un-authorized persons restricted	2
35	Separation form laundry living areas	1
*36	Compliance with variance, specialized process, and HCCP plan	3
*37	Pasteurized food use; prohibited foods not offered	4
*38	Consumer advisory provided for raw or uncooked food	3