| Item | Status | Points | Remarks | Description |
| 9 | COS | 1 | 3-501.15 Use shallow pans that facilitate heat transfer when cooling food.3-501.15 Cease cooling food at room temperature./ verda suce
| Cooling methods. Facilities to maintain product temperature. Plant food cooking. |
| 13 | No | 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food./ WIC
| Food contamination prevented during storage, preparation, display, handling, other. |
| 17 | No | 1 | 4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue./ gasket on prep coolers
| Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills. |
| 21 | No | 1 | 3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine./ too much sanitizer
| Wiping cloths; clean, use limitations, stored. |
| 22 | No | 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched.
| Storage, handling, drying of clean equipment, utensils. |
| 37 | No | 1 | 6-202.11 Provide shields or shatter-resistant light bulbs for all light fixtures in food prep and ware washing areas./ light on hood
| Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded. |