Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Cooling Methods | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |