| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Food Safety Certification | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Food properly labeled and honestly presented, menu labeling | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |