Health Inspection Reports

14B – utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(a) – equipment & utensils, …

Read More

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

Read More

2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed …

Read More

1-2B – certified food protection manager Points: 4 Corrected during inspection?: No Repeat: No Inspector …

Read More

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

Read More

Read More

17A – toilet facilities: properly constructed, supplied, cleaned 511-6-1.07(5)(h) – cleaning plumbing fixtures- handsinks, urinals …

Read More

2-2D – adequate handwashing facilities supplied & accessible Points: 4 Corrected during inspection?: No Repeat: …

Read More

1-2A – pic present, demonstrates knowledge, performs duties Points: 4 Corrected during inspection?: No Repeat: …

Read More

14B – utensils, equipment and linens: properly stored, dried, handled 511-6-1.05(10)(h) – soiled and clean …

Read More