Health Inspection Reports

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)(a) – food safety manager certification (pf) Points: 4 …

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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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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 …

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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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16 – toilet/lavatory/bathing facility fixtures and rooms clean and maintained; properly lighted, clearly marked, proper …

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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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15C – nonfood-contact surfaces clean 511-6-1.05(7)(d) – nonfood-contact surfaces (c) Points: 1 Corrected during inspection?: …

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Base of Operation 17C – physical facilities installed, maintained, and clean 511-6-1.07(5)(a),(b) – good repair, …

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