| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Hot & Cold Holding Temperatures | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |