Captain D’s Food Service Inspection Report
4-2B – food-contact surfaces: cleaned & sanitized Points: 4 Corrected during inspection?: No Repeat: Yes …
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4-2B – food-contact surfaces: cleaned & sanitized Points: 4 Corrected during inspection?: No Repeat: Yes …
Read More12C – wiping cloths: properly used and stored 511-6-1.04(4)(m) – wiping cloths, use limitation (c) …
Read More4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …
Read More6-1A – proper cold holding temperatures 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p) …
Read More4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …
Read More6-1A – proper cold holding temperatures 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p) …
Read More12C – wiping cloths: properly used and stored 511-6-1.05(10)(b) – wiping cloths, air drying location …
Read More29 – toilets & lavatories: clean, maintained, and stocked 511-3-5-.19(2)(n) – (n) sanitary facility fixtures …
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