Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
Proper Hot & Cold Holding Temperatures | 4.00 |
Time As A Public Health Control; Procedures & Records | 4.00 |
Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
No Rodents, Insects, Birds, Or Animals | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
Food Separated And Protected From Contamination | 2.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |