| Proper Cooling Methods | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |