Proper Hot & Cold Holding Temperatures | 4.00 |
Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 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 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |