Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
Food Separated And Protected From Contamination | 2.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |