| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Written disclosure and reminder statements provided | 1.00 |
| Sewage and Wastewater Properly Disposed | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |