| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Hot And Cold Water Available | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |