| Time As A Public Health Control; Procedures & Records | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Thermometers Provided And Accurate | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |