Proper Cooling Methods | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
No Rodents, Insects, Birds, Or Animals | 4.00 |
Food Safety Certification | 2.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Sewage and Wastewater Properly Disposed | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Warewashing; Installed, maintained. Proper use, test materials | 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 |