| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Hot And Cold Water Available | 4.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |