Health Inspection Reports

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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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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14B – utensils, equipment and linens: properly stored, dried, handled Points: 1 Corrected during inspection?: …

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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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15 – depth and no diving markers, step marking; installed and contrasting 511-3-5-.18(3)(h) – (h) …

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

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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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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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