Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Time As A Public Health Control; Procedures & Records | 2.00 |
Proper Cooling Methods | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 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 |
Thermometers Provided And Accurate | 1.00 |
Plumbing: Properly Installed, Good Repair | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |