Proper Hot & Cold Holding Temperatures | 2.00 |
Time As A Public Health Control; Procedures & Records | 2.00 |
Food Contact Surfaces; Clean And Sanitized | 2.00 |
Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
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 |
Thermometers Provided And Accurate | 1.00 |
Wiping Cloths: Properly Used And Stored | 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 |