| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Food Safety Certification | 2.00 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |