Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Cooling Methods | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Hot And Cold Water Available | 2.00 |
No Rodents, Insects, Birds, Or Animals | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Food properly labeled and honestly presented, menu labeling | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Premises; Personal item storage and cleaning item storage | 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 |