- Food protection during storage, preparation, display, service and transportation (2 penalty points)
- Critical: Hands washed and clean, good hygienic practices (5 penalty points)
- Critical: Sanitization rinse: clean, temperature, concentration (4 penalty points)
- Critical: Presence of insects/rodents - outer openings protected, no birds, turtles, other animals (4 penalty points)
- Walls, ceilings, attached equipment: constructed, good repair, clean surfaces, dustless cleaning methods (1 penalty point)
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