| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Time As A Public Health Control; Procedures & Records | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Thermometers Provided And Accurate | 1.00 |