Health Inspection Reports

2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) – handwashing cleanser, availability (pf) Points: …

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2-2D – adequate handwashing facilities supplied & accessible 511-6-1.07(3)(a) – handwashing cleanser, availability (pf) Points: …

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12A – contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) – food storage (c) Points: …

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

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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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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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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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15B – warewashing facilities: installed, maintained, used; test strips 511-6-1.05(6)(p) – warewashing equipment, determining chemical …

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