Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/31/2024 | High Risk Food Retail | No | No |
Description | Temperature |
---|---|
Walk in Cooler | 41 |
Walk in Freezer | 12 |
Juice Cooler | 39 |
Description | Temperature | State Of Food |
---|---|---|
Meat Balls in Marinara | 97 | |
Tuna Salad | 39 | |
Roast beef | 38 | |
Sliced Swiss Cheese | 39 | |
Philly steak | 39 | |
Rotisserie chicken | 40 | |
Grilled chicken | 41 | |
Sliced cucumber | 39 | |
Sliced tomato | 40 | |
Sliced onion | 41 | |
Shredded cucumber | 41 | |
Meatball | 165 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Utensils bucket | 50 | 72 | |||
3 - Compartment Sink |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
16,17,18 cooking, reheating, cooling | in | 0 | |||
16,17,18 17 Reheating procedures for hot holding | in | 0 | |||
16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) | out | ** Observed meatball being reheated and placed in the hot bar with internal reheating temperature 92F. | PIC voluntarily reheated the meatball to 165F. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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