Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |