B.C.S. FOOD MARKET

Food from approved source; in good condition, safe, unadulterated (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Time as a Public Health Control; procedures & records (-3pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Physical facilities installed, maintained, and clean (-1pts); Other Violations (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Food Handler; no unauthorized persons/personnel (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Physical facilities installed, maintained, and clean (-1pts); Other Violations (-1pts)

Personal Cleanliness/eating, drinking or tobacco use - 1; Environmental contamination - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Time as a Public Health Control; procedures & records - 3; Adequate ventilation and lighting; designated areas used - 1

No Evidence of Insect contamination, rodent/other animals - 1; Other Violations - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; Time as a Public Health Control; procedures & records - 3

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Environmental contamination - 1; Time as a Public Health Control; procedures & records - 3

Other Violations - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Personal Cleanliness/eating, drinking or tobacco use - 1; Environmental contamination - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Time as a Public Health Control; procedures & records - 3

Environmental contamination - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Other Violations - 1

Time as a Public Health Control; procedures & records - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; No Evidence of Insect contamination, rodent/other animals - 1; Environmental contamination - 1; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips - 2

Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Other Violations - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3

Environmental contamination - 1; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Single-service & single-use articles; properly stored and used - 1

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Environmental contamination - 1

Cross-Contamination of Raw/Cooked Foods/Other 4; Unsound Condition 4; Handwash Facilities without Soap and Towels 3; Cold Hold Temperature Violation(s) (41 F/45 F) 5; Lack of Good Hygienic Practices 4; Handwash Facilities Not Adequate and Accessible 3; Unapproved Sewage/Wastewater Disposal System, 3; Unapproved Source/Labeling 4

10 Unsound Condition; 16 Handwash Facilities Not Adequate and Accessible; 25 Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Rep; 8 Lack of Good Hygienic Practices (Eating/Drinking/Smoking/Other)