| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Time As A Public Health Control; Procedures & Records | 2.00 |
| Written disclosure and reminder statements provided | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| 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 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |