Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Toxic Substances Properly Identified, Stored, Used | 1.00 |
Adequate food storage; Food storage containers identified | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |