| Proper Hot & Cold Holding Temperatures | 4.00 |
| Time As A Public Health Control; Procedures & Records | 4.00 |
| Food Safety Certification | 2.00 |
| Proper Eating, Tasting, Drinking Or Tobacco Use | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Floors, Walls, Ceiling: Good Repair / Fully Enclosed | 1.00 |