| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/05/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Upright freezer upstairs | -10 |
| Chest freezer 4 | 4 |
| Walk in cooler | 55 |
| Chest freezer 1 | 2 |
| Chest freezer 2 | 4 |
| Chest freezer 3 | -3 |
| Chest freezer upstairs | 2 |
| Retail freezer 1 | -8 |
| Retail freezer 2 | -3 |
| Retail freezer 3 | -2 |
| Upright retail cooler | 51 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pork chop | 148 | |
| Pimento cheese 1 | 47 | |
| Pimento cheese 1 | 44 | |
| Pimento cheese 1 | 44 | |
| Buttermilk | 50 | |
| Perishable Pickles (keep refrigerated) | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature | out | Observed firm did not have system to track time for in-use meat saw stored at ambient temperature in downstairs prep area. | Priority (P) | 0 | |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple containers of pimento cheese and buttermilk stored above 41 degrees F when temperature was taken with inspector's probe thermometer. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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