| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| No Rodents, Insects, Birds, Or Animals | 4.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Hot And Cold Water Available | 2.00 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| Food properly labeled and honestly presented, menu labeling | 1.00 |
| Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |