| Proper Cooling Methods | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Compliance With Shell Stock Tags, Condition, Display | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Plumbing: Properly Installed, Good Repair | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |