| Proper Cooling Methods | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |