Health Inspection Reports

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2-2D – adequate handwashing facilities supplied & accessible 511-6-1.06(2)(o) – using a handwashing sink- operation …

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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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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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14A – in-use utensils: properly stored 511-6-1.04(4)(k) – in-use utensils, between-use storage (c) Points: 1 …

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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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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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6-2 – proper date marking and disposition 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, …

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