Proper Hot & Cold Holding Temperatures | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
Food Separated And Protected From Contamination | 2.00 |
Adequate food storage; Food storage containers identified | 1.00 |
Food properly labeled and honestly presented, menu labeling | 1.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
Equipment, Utensils, Linens: Storage And Use | 1.00 |
Wiping Cloths: Properly Used And Stored | 1.00 |
Refuse Properly Disposed: Facilities Maintained | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |