| Proper Cooling Methods | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 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 |