Proper Hot & Cold Holding Temperatures | 4.00 |
Proper Reheating Procedures For Hot Holding | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Time As A Public Health Control; Procedures & Records | 2.00 |
Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Adequate food storage; Food storage containers identified | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Plumbing: Properly Installed, Good Repair | 1.00 |
Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |