Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
04/30/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Makeshift Unit @ food service | 37 |
Standing Cold holding @ food service | 39 |
Standing Freezer @ food service | 7 |
Walk in Cold holding Unit | 38 |
Chest #1 @ retail | -9 |
Chest #2 @ retail | -4 |
Chest #3 @ retail | -3 |
Description | Temperature | State Of Food |
---|---|---|
Deli Ham | 40 | |
Bologna | 42 | |
Hot Dogs | 153 | |
Sliced Tomatoes | 40 | |
hamburger patties | 177 | |
chili | 146 | |
Sliced onions | 41 | |
Sausage Gravy | 156 | |
Bone in Chicken | 194 | |
Chicken Tenders | 189 | |
egg roll@ hot holding case | 167 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3 Bay Sink | Members Mark |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
35,36 Pests & contamination | in | 0 | |||
35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... | out | Observed opened pack of RTE hot dogs stored in prep cooler under a potential source of contamination. | Management voluntarily relocated hot dogs during inspection. | Core (C) | 0 |
51,52 Facilities | in | 0 | |||
51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed caulking/sealant on the 3 Bay sink that needs repair. | Core (C) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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