Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
Hot And Cold Water Available | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food properly labeled and honestly presented, menu labeling | 1.00 |
Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |
|