| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Food properly labeled and honestly presented, menu labeling | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Refuse Properly Disposed: Facilities Maintained | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |