| Proper Cooking Time And Temperature | 4.00 |
| Hot And Cold Water Available | 4.00 |
| Food Safety Certification | 2.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Compliance With Variance, Special Process, HACCP Plan | 2.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
| Wiping Cloths: Properly Used And Stored | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |