Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Proper Cooling Methods | 2.00 |
Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
Approved Thawing Methods Used, Frozen Food Storage | 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 |