| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| No Rodents, Insects, Birds, Or Animals | 4.00 |
| Food Safety Certification | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Food properly labeled and honestly presented, menu labeling | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |