Proper Hot & Cold Holding Temperatures | 4.00 |
Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Food Contact Surfaces; Clean And Sanitized | 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 |
Food properly labeled and honestly presented, menu labeling | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |