| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Hot And Cold Water Available | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 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 |
| Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
| Thermometers Provided And Accurate | 1.00 |
| Refuse Properly Disposed: Facilities Maintained | 1.00 |
| Toilet Facilities: Properly Constructed, Supplied, Cleaned | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |