| Proper Hot & Cold Holding Temperatures | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Cooling Methods | 2.00 |
| Hot And Cold Water Available | 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 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Refuse Properly Disposed: Facilities Maintained | 1.00 |
| Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |