Proper Cooking Time And Temperature | 4.00 |
Sewage and Wastewater Properly Disposed | 2.00 |
Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |
Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |