SHUN DE MOM EXPRESS

Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge, and perform duties - 2

Personal Cleanliness/eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1

No Evidence of Insect contamination, rodent/other animals - 1; Food and ice obtained from approved source; Food in good condition, safe - 3

Toilet Facilities; properly constructed, supplied, and clean; Utensils, equipment, & linens; properly used, stored, dried, & handled; Physical facilities installed, maintained, and clean; Non-Food Contact surfaces clean; Hands cleaned and properly washed/ Gloves used properly; Food Handler/ no unauthorized persons/ personnel; Personal Cleanliness/eating, drinking or tobacco use; Food contact surfaces and Returnables ; Cleaned and Sanitized; Toxic substances properly identified, stored and used

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

Physical facilities installed, maintained, and clean; Non-Food Contact surfaces clean; Utensils, equipment, & linens; properly used, stored, dried, & handled; Environmental contamination; Warewashing Facilities; installed, maintained, used; Toxic substances properly identified, stored and used

Garbage and Refuse properly disposed; facilities maintained; Personal Cleanliness/eating, drinking or tobacco use; Adequate handwashing facilities: Accessible and properly supplied, used; Utensils, equipment, & linens; properly used, stored, dried, & handled; Toilet Facilities; properly constructed, supplied, and clean; No Evidence of Insect contamination, rodent/other animals; Wiping Cloths; properly used and stored; Food Separated & protected, prevented during food preparation; Thermometers provided, accurate, and calibrated; Chemical/ Thermal strips

Proper cooling method used; Adequate to Maintain Product Temperature - 2; Proper Date Marking and disposition - 2; Wiping Cloths; properly used and stored - 1; Time as a Public Health Control; procedures & records - 3; Proper Cold Holding temperature(41°F/ 45°F) - 3

Cross-Contamination of Raw/Cooked Foods/Other 4; Toxic Items improperly Labeled/Stored/Used 3; Unapproved Systems (HACCP Plans/Time as 4

Unapproved Systems (HACCP Plans/Time as 4; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Evidence of Insect Contamination 3; Lack of Good Hygienic Practices 4; Toxic Items improperly Labeled/Stored/Used 3

Unapproved Sewage/Wastewater Disposal System, 3

Unapproved Sewage/Wastewater Disposal System, 3; Food Contact Surfaces of Equip and Utensils Not Cleaned/Sanitized/Good Repair 3; Cross-Contamination of Raw/Cooked Foods/Other 4; Lack of Good Hygienic Practices 4; Hot Hold Temperature Violation(s) (135 F) 5