| Proper Hot & Cold Holding Temperatures | 4.00 |
| Food Contact Surfaces; Clean And Sanitized | 4.00 |
| Adequate Handwashing Facilities Supplied & Accessible | 2.00 |
| Proper Cooling Methods | 2.00 |
| Sewage and Wastewater Properly Disposed | 2.00 |
| Approved Thawing Methods Used, Frozen Food Storage | 1.00 |
| 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 |
| Premises; Personal item storage and cleaning item storage | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |