| Proper Hot & Cold Holding Temperatures | 4.00 |
| No Rodents, Insects, Birds, Or Animals | 4.00 |
| Proper Eating, Tasting, Drinking Or Tobacco Use | 2.00 |
| Time As A Public Health Control; Procedures & Records | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| 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 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |