| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Cooling Methods | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Sewage and Wastewater Properly Disposed | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |