Health Inspection Reports | BainbridgeGA.com

4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …

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

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

7 – ph between 7.2 and 7.8 511-3-5-.23(5)(b) – (b) during operation, the ph is …

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

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

4-2B – food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf) Points: …

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

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 …

19 – adequate turnover rate 511-3-5-.07(1)(b) – (b) turnover rates for pools by type listed …