| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Proper Eating, Tasting, Drinking Or Tobacco Use | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Sewage and Wastewater Properly Disposed | 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 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |