| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Food Safety Certification | 2.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |