Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Reheating Procedures For Hot Holding | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Proper Cooling Methods | 2.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |