Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
06/12/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk in Cooler | 35 |
Deli Meat Prep Cooler | 37 |
Produce Prep Cooler | 40 |
Description | Temperature | State Of Food |
---|---|---|
Meatball | 152 | |
Ham slices | 39 | |
Roast Beef | 40 | |
Turkey slices | 40 | |
Tuna | 35 | |
Tomato slices | 39 | |
Chopped Peppers | 36 | |
Red Onion slices | 38 | |
Cucumber slices | 40 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3-Compartment Sink | 100 | KayQuat | |||
Sanitized Towel Bucket | 100 | SaniStation |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
01 PIC present, Knowledgeable, Duties | in | 0 | |||
01 0080-04-09-.02(1)(b) Demonstration of knowledge | out | Person in charge was not aware of proper reheating, cold holding, and hot holding temperatures. | Reviewed proper temperature and left a copy of the TDA Food Safety Handout. | Priority Foundation (PF) | 0 |
14 Food contact surfaces; clean and sanitized | in | 0 | |||
14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | The KayQuat II sanitizer dispensed from the 3-compartment sink automatic dispenser tested at approximately 100ppm, which is too low for Quaternary Ammonium based sanitizer. Target ppm is between 200ppm-400ppm. | Priority (P) | 1 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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