| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Food Safety Certification | 2.00 |
| Proper Cooling Methods | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |