| Proper hot / cold holding temps | 4.00 |
| Food contact surfaces; clean and sanitized | 4.00 |
| Fire ext. present / charged; first aid kit / power source; LP gas equipment | 1.00 |
| Food separated and protected from contamination | 2.00 |
| Thermometers provided and accurate | 1.00 |
| Written operational procedures and all paperwork available | 1.00 |