Health Inspection Reports | BainbridgeGA.com

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

10D – food properly labeled; original container 511-6-1.04(7)(c) – food labels (pf, c) Points: 3 …

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

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

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

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

6-1D – time as a public health control: procedures and records 511-6-1.04(6)(i) – time as …

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

4-1A – food separated and protected 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and …