| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Food Safety Certification | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Time As A Public Health Control; Procedures & Records | 2.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
| No Rodents, Insects, Birds, Or Animals | 2.00 |
| Washing Fruits And Vegetables | 1.00 |
| Adequate food storage; Food storage containers identified | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Warewashing; Installed, maintained. Proper use, test materials | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |