AURORA EXPRESS 21

Proper Hot Holding temperature (135F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); No bare hand contact with ready-to-eat foods (-3pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Physical facilities installed, maintained, and clean (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Approved thawing method (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Physical facilities installed, maintained, and clean (-1pt)

Toxic substances properly identified, stored and used (-3pts); Thermometers provided, accurate, and calibrated (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Environmental contamination (-1pts); Approved thawing method (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Person in charge present, demonstration of knowledge, and perform duties - 2; Personal Cleanliness/eating, drinking or tobacco use - 1

Physical facilities installed, maintained, and clean; Food Handler/ no unauthorized persons/ personnel

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Proper Date Marking and disposition - 2; Time as a Public Health Control; procedures & records - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Toxic Items improperly Labeled/Stored/Used 3; Hot Hold Temperature Violation(s) (135 F) 5; Unapproved Source/Labeling 4

Evidence of Insect Contamination 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Improper/Adequate Handwashing 4; Lack of Good Hygienic Practices 4; Handwash Facilities Not Adequate and Accessible 3; Toxic Items improperly Labeled/Stored/Used 3; Unsound Condition 4

Cross-Contamination of Raw/Cooked Foods/Other 4; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Unapproved Source/Labeling 4; Unapproved Systems (HACCP Plans/Time as 4; Handwash Facilities without Soap and Towels 3; Toxic Items improperly Labeled/Stored/Used 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3

Hot Hold Temperature Violation(s) (135 F) 5; Cross-Contamination of Raw/Cooked Foods/Other 4; Food Contact Surfaces of Equip and Utensils Not 3; Evidence of Rodents/Other Animals 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5