Health Inspection Reports

15 – depth and no diving markers, step marking; installed and contrasting Points: 4 Corrected …

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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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12A – contamination prevented during food preparation, storage, display 511-6-1.04(4)(q) – food storage (c) 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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19 – adequate turnover rate 511-3-5-.07(1)(b) – (b) turnover rates for pools by type listed …

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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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2-2B – proper eating, tasting, drinking, or tobacco use 511-6-1.03(5)(j)1&2 – eating, drinking, or using …

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1-2B – certified food protection manager Points: 4 Corrected during inspection?: No Repeat: Yes Inspector …

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