Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Cooling Methods | 4.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |