Code                                                Violation                                                                        Point Value
    *01                 Approved Source and condition of food                               5Pts.              
      02                 Container properly labeled                                                  1Pt.
    *03                 Potentially Hazardous Foods held at safe temperature       5Pts.
    *04                 Facilities to maintain proper temp.                                       4Pts.
      05                 Thermometers provided and conspicuous                            1Pt.
      06                 Potentially hazardous foods properly thawed                      2Pts.         
    *07                 Foods not re-served                                                             4Pts.
      08                 Foods properly protected                                                     2Pts.
      09                 Handling food (ice) minimized                                               2Pts.
      10                 In use utensils properly stored                                            1Pt.
    *11                 Personnel with infections restricted                                     5Pts.  
    *12                 Hands washed, Hygienic Practices                                       5Pts.
      13                 Hair restraints, clean clothes                                                1Pt.
      14                 Food contact surfaces maintained                                        2Pts.
      15                 Non-food contact surfaces maintained                                 1Pt.
      16                 Dishwashing facilities maintained and properly operated    2Pts.  
      17                 Accurate thermometer, chemical test kit                              1Pt.
      18                 Dishes pre-flushed, scraped, soaked                                   1Pt.
      19                 Wash rinse water clean, proper temp.                                 2Pts.
    *20                 Sanitization properly performed                                           4Pts.
      21                 Wiping cloths clean, use restricted                                       1Pt.
      22                 Food-contact surfaces clean                                                 2Pts.             
      23                 Non-food contact surfaces clean                                          1Pt.
      24                 Storage, handling of clean utensils                                      1Pt.
      25                 Proper storage of single service articles                              1Pt.
      26                 No re-use of single service articles                                      2Pts.
    *28                 Proper Sewage and waste disposal                                    4Pts.
      29                 Plumbing properly installed maintained                               1Pt.
    *30                 No cross-connection, backflow prevention                           5Pts.
    *31                 Available and accessible                                                      4Pts.
      32                 Toilet rooms properly cleaned, maintained, and stocked     2Pts.                                   
                           with supplies
      33                 Containers adequate, covered, clean                                  2Pts.
      34                 Outside storage areas properly maintained                        1Pt.
    *35                 Insects/rodents – outer openings protected                       4Pts.
                           no birds, turtles, or other animals
      36                 Floors properly maintained and clean                                  1Pt.
      37                 Walls, ceilings, and attached equipment                              1Pt.
                           Clean and maintained
      38                 Lighting provided as required, shielded                               1Pt.
      39                 Rooms and equipment properly vented                               1Pt.
      40                 Rooms clean, lockers provided & used                                 1Pt.
    *41                 Toxic items labeled, properly used and stored                     5Pts.
      42                 Premises clean, cleaning equipment properly stored,          1Pt.                                                                                 
                           un-authorized persons restricted
      43                 Separation form laundry living areas                                   1Pt.
      44                 Linens clean, properly stored                                              1Pt.