| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Proper Cooling Methods | 2.00 |
| Written disclosure and reminder statements provided | 1.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |