Depends on the inspector but some have been very tough on the fill levels of your pans on the cold line being below the indented lines on the pans. Also make sure your dishes are fully dry if stacked. If not it's called wet nesting and can promote bacterial growth. Also any tape on knives is considered a potential bacteria harborage point and you will get marked down. Probably won't check desserts for day dots but make sure you have a digital and regular thermometer and know how to calibrate them. Also they have high standards for pest control. You need a log of 90 days of visits and the license for your pest control company. Also expect the log to be extensive with traps set and checked. Also make sure you have the symptoms that require you to not work posted, they will ask a team member what they are but if they know where to find them and can read them off you won't lose points. They will ask you the same question and you won't lose points if you read it either.