| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Cooling Methods | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Thermometers Provided And Accurate | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |