| Proper Hot & Cold Holding Temperatures | 4.00 |
| Proper Reheating Procedures For Hot Holding | 4.00 |
| Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
| Proper Cooling Methods | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |