Health Inspection Reports

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

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4-2A – food stored covered 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c) Points: …

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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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15 – ice from approved source; properly handled, supplied and stored; equipment approved/clean 511-6-2-.07(8) – …

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

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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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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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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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12C – wiping cloths: properly used and stored 511-6-1.05(10)(b) – wiping cloths, air drying location …

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