Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Food Safety Certification | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
Hot And Cold Water Available | 2.00 |
Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |
Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |