| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 4.00 |
| Hot And Cold Water Available | 4.00 |
| Proper Eating, Tasting, Drinking Or Tobacco Use | 2.00 |
| Food Contact Surfaces; Clean And Sanitized | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Person In Charge Present And Perform Duties; Demonstration of Knowledge | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| Food Separated And Protected From Contamination | 2.00 |
| Toxic Substances Properly Identified, Stored, Used | 1.00 |
| Adequate food storage; Food storage containers identified | 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 |
| Plumbing: Properly Installed, Good Repair | 1.00 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Floors, Walls, And Ceilings: Clean | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |