Proper Hot & Cold Holding Temperatures | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
No Rodents, Insects, Birds, Or Animals | 2.00 |
Food Separated And Protected From Contamination | 2.00 |
Toxic Substances Properly Identified, Stored, Used | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |