Proper Hot & Cold Holding Temperatures | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Proper Cooling Methods | 2.00 |
Food Contact Surfaces; Clean And Sanitized | 2.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Toxic Substances Properly Identified, Stored, Used | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |