Health Inspection Reports

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4-2A – food stored covered 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c) Points: …

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6-1A – proper cold holding temperatures 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p) …

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2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(b) – hand drying provision (pf) Points: …

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2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) – handwashing cleanser, availability (pf) Points: …

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4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …

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1-2B – certified food protection manager 511-6-1-.03(3)(d) – certified food safety manager responsibility Points: 4 …

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2-1B – hands clean and properly washed 511-6-1.03(5)(c) – when to wash (p) Points: 9 …

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6 – premises free of pests and rodents; pesticide applied in accordance with laws, rules, …

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