SHUN DE MOM

Proper cooling time and temperature (-3pts); Proper Hot Holding temperature (135F) (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Toxic substances properly identified, stored and used (-3pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); No Evidence of Insect contamination, rodent/other animals (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts)

Proper Cold Holding temperature (41F/45F) (-3pts); Food separated & protected during preparation, storage, display (-3pts); Food contact surfaces cleaned and sanitized (-3pts); Toxic substances properly identified, stored and used (-3pts); Food Handler; no unauthorized persons/personnel (-2pts); Food and Non-food Contact surfaces cleanable, properly designed (-2pts); Approved thawing method used (-1pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Environmental contamination (-1pts); Approved thawing method (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Original container labeling (Bulk Food) (-1pts); Non-Food Contact surfaces clean (-1pts); Physical facilities installed, maintained, and clean (-1pts); Toilet Facilities; properly constructed, supplied, and clean (-1pts)

Proper cooling time and temperature (-3pt); Proper Cold Holding temperature (41F/45F) (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Garbage and Refuse properly disposed; facilities maintained (-1pt); Physical facilities installed, maintained, and clean (-1pt); Other Violations (-1pt)

Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Hot Holding temperature(135°F) - 3

Adequate handwashing facilities: Accessible and properly supplied, used - 2; Non-Food Contact surfaces clean - 1

Person in charge present, demonstration of knowledge, and perform duties - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Proper Date Marking and disposition - 2; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2

Proper cooling time and temperature - 3; Single-service & single-use articles; properly stored and used - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Food Handler/ no unauthorized persons/ personnel; Proper Cold Holding temperature(41°F/ 45°F); Toxic substances properly identified, stored and used; Adequate handwashing facilities: Accessible and properly supplied, used; Wiping Cloths; properly used and stored; Food contact surfaces and Returnables ; Cleaned and Sanitized; Warewashing Facilities; installed, maintained, used

Time as a Public Health Control; procedures & records - 3; Other Violations - 1; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Wiping Cloths; properly used and stored - 1; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1; Person in charge present, demonstration of knowledge, and perform duties - 2; Food contact surfaces and Returnables ; Cleaned and Sanitized - 3; Personal Cleanliness/eating, drinking or tobacco use - 1; Proper Cold Holding temperature(41°F/ 45°F) - 3; Proper Hot Holding temperature(135°F) - 3

Wiping Cloths; properly used and stored - 1; Single-service & single-use articles; properly stored and used - 1; Other Violations - 1; Food and ice obtained from approved source; Food in good condition, safe - 3; Food and Non-food Contact surfaces cleanable, properly designed, and used - 2; Adequate handwashing facilities: Accessible and properly supplied, used - 2; Utensils, equipment, & linens; properly used, stored, dried, & handled - 1

Other Violations - 1

Proper Cold Holding temperature(41°F/ 45°F) - 3