Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/29/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Deli Sandwich Line #1 | Out of Order |
Deli Sandwich Line #2 | 37 |
Pizza Prep Cooler | 36 |
Deli Freezer | 5 |
Deli Walk in Cooler | 32 |
Deli Walk in Freezer | 2 |
Retail Walk in Cooler | 36 |
Retail Ice Cream Freezer | Out of Order |
Retail Open Door Reach in Cooler | Out of Order |
Retail Closed Door Reach in Cooler | 37 |
Retail Hot Box | 147 |
Description | Temperature | State Of Food |
---|---|---|
Sausage Patty | 163 | |
Burger Patty | 157 | |
Chicken Patty | 155 | |
Corn Dog | 148 | |
Pizza | 148 | |
Wings | 142 | |
Taquito | 160 | |
Nacho Cheese | 137 | |
Chili Cheese | 139 | |
Tomato Slices | 36 | |
Chopped Pepper | 34 | |
Ham Slices | 37 | |
Pizza Sauce | 35 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
3-Compartment Sink | 250 | SuperSan |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
06,07 Hand Hygiene | in | 0 | |||
06,07 6 Hands Clean and Properly washed | in | 0 | |||
06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... | out | Observed an employee enter the deli area and begin cleaning the area and touching equipment before washing their hands. | Priority (P) | 0 | |
46 Non-food contact surfaces clean | in | 0 | |||
46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | ***Observed dust build up on the deli and retail walk in cooler condenser fans guards. ***Observed black build up on the milk shelving in the retail walk in cooler. | Core (C) | 2 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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