| Improper hot or cold holding temperatures - MAJOR | 4.00 |
| Food adulterated, spoiled, or contaminated - MAJOR | 4.00 |
| Inadequate handwashing facilities | 2.00 |
| Improper procedures when time is used as a public health control | 2.00 |
| Food contact surfaces not cleaned and sanitized | 2.00 |
| Food was not separated and protected from contamination | 2.00 |
| Toxic substances improperly identified, stored, or used | 1.00 |
| Equipment and utensils not properly installed or cleaned | 1.00 |
| Equipment and utensils not properly stored or used | 1.00 |
| Thermometers not provided or inaccurate | 1.00 |