| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 05/03/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Table | 37 |
| Retail RIC with sandwhiches | 40 |
| Retail walk in cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| BBQ | 171 | |
| Coleslaw- Voluntarily discarded | 37 | |
| Chili | 179 | |
| Hamburger | 159 | |
| Chicken Wing | 151 | |
| Chicken Fingers | 171 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli towel bucket | Para BC 100 | ||||
| 3 pc sink | 300 | Para BC 100 | 68 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F | out | Commercially made coleslaw that is offered for sale as a condiment had a best by date of May 2nd 2024. In addition, the hot slaw that is made from this coleslaw had a date mark of 5 / 5/ 24- which is past the best by date of the commercially prepared coleslaw | PIC voluntarily discarded these items | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||