| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Cooling Methods | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Food Safety Certification | 2.00 |
| Sewage and Wastewater Properly Disposed | 2.00 |