Note: * = critical items (automatic failure)
| Code | Violation | Point Value |
| *1 | Source, Records, Condition, Spoilage, Adulterated | 4 |
| 2 | Container properly labeled | 1 |
| *3 | Potentially Hazardous Foods held at safe temperature | 5 |
| 4 | Facilities to maintain proper temp. | 2 |
| 5 | Thermometers provided and conspicuous | 2 |
| 6 | Potentially hazardous foods properly thawed | 2 |
| *7 | Potentially hazardous Foods not re-served | 4 |
| 8 | Foods properly protected | 2 |
| 9 | Handling food (ice) minimized | 2 |
| *10 | Personnel with infections restricted & proper reporting | 5 |
| *11 | Hands washed, Hygienic Practices | 5 |
| 12 | Clean clothes, hair restraints | 2 |
| *13 | Person in charge present and demonstrates knowledge of food safety principles | 3 |
| *14 | Food contact surfaces maintained | 3 |
| 15 | Non-food contact surfaces maintained | 1 |
| 16 | Dishwashing facilities maintained and properly operated | 2 |
| *17 | Sanitization properly performed | 4 |
| 18 | Wiping cloths clean, use restricted | 1 |
| 19 | Food/Non-food contact surfaces clean | 1 |
| 20 | Storage, handling of clean utensils | 1 |
| *21 | Water source safe, hot and cold | 5 |
| *22 | Proper Sewage and waste disposal | 4 |
| 23 | Plumbing properly installed and maintained | 1 |
| *24 | No cross-connection, back flow prevention | 4 |
| *25 | No., Conv., designed, installed | 4 |
| 26 | Toilet rooms properly cleaned, maintained, and stocked with supplies | 2 |
| 27 | Outside storage areas properly maintained | 2 |
| *28 | No birds, turtles, or other animals | 4 |
| 29 | Insects/rodents – outer openings protected | 2 |
| 30 | Floors properly maintained and clean | 1 |
| 31 | Walls, ceilings, and attached equipment | 1 |
| 32 | Lighting provided as required, shielded | 1 |
| *33 | Toxic items labeled, properly used and stored | 4 |
| 34 | Premises clean, cleaning equipment properly stored, un-authorized persons restricted | 2 |
| 35 | Separation form laundry living areas | 1 |
| *36 | Compliance with variance, specialized process, and HCCP plan | 3 |
| *37 | Pasteurized food use; prohibited foods not offered | 4 |
| *38 | Consumer advisory provided for raw or uncooked food | 3 |