| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Cooking Time And Temperature | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |