| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Cooling Methods | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |