| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| 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 |
| Wiping Cloths: Properly Used And Stored | 1.00 |