Health Inspection Reports

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

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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 – premises free of pests and rodents; pesticide applied in accordance with laws, rules, …

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

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

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12C – wiping cloths: properly used and stored 511-6-1.04(4)(m) – wiping cloths, use limitation (c) …

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

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36 – daily recordkeeping: water testing and self inspection performed Points: 5 Corrected during inspection?: …

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11C – approved thawing methods used 511-6-1.04(6)(c) – thawing (c) Points: 3 Corrected during inspection?: …

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