| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Food Safety Certification | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Food Handler Certifications available, current, complete | 1.00 |