| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Hot & Cold Holding Temperatures | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| Food properly labeled and honestly presented, menu labeling | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Thermometers Provided And Accurate | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |