Health Inspection Reports | BainbridgeGA.com

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

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

4-2B – food-contact surfaces: cleaned & sanitized Points: 4 Corrected during inspection?: No Repeat: Yes …

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

1-2B – certified food protection manager 511-6-1.03(3)(a) – food safety manager certification (pf) Points: 4 …

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

4-2B – food-contact surfaces: cleaned & sanitized Points: 4 Corrected during inspection?: No Repeat: Yes …

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