Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Proper Hot & Cold Holding Temperatures | 2.00 |
Sewage and Wastewater Properly Disposed | 2.00 |
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 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |