Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Adequate food storage; Food storage containers identified | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |