| Proper Cooling Methods | 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 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Thermometers Provided And Accurate | 1.00 |
| Plumbing: Properly Installed, Good Repair | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |