Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 2.00 |
Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Plumbing: Properly Installed, Good Repair | 1.00 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |