Proper Hot & Cold Holding Temperatures | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Food Safety Certification | 2.00 |
Proper Eating, Tasting, Drinking Or Tobacco Use | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food Contact Surfaces; Clean And Sanitized | 2.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |