Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
05/30/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Walk in Cold holding Unit @ food service | 41.3 |
Small Cold holding Unit @ food service | 42.2 |
Makeshift #1 @ food service | 41.4 |
Makeshift #2 @ food service | 41.1 |
Walk in Freezer @ back storage | 10.3 |
Walk in Meat Cold holding | 37.6 |
Cold holding unit @ front preparation line | 40.8 |
Produce walk in cold holding unit | 39.5 |
TCS foods Walk in cold holding | 42.4 |
Walk in Freezer @ outside | 15.3 |
Description | Temperature | State Of Food |
---|---|---|
fried tofu @ walk in cold holding | 38 | |
baked chicken @ walk in cold holding | 38 | |
red sauce @ walk in cold holding | 38 | |
grits @ walk in cold holding | 38 | |
tofu @ walk in cold holding | 38 | |
sliced tomatoes @ makeshift | 41 | |
sliced ham @ makeshift | 41 | |
sliced turkey @ makeshift | 42 | |
egg scramble @ hot holding | 163 | |
grits @ hot holding | 167 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Three compartment sink -food service | 350 | Interion Grade A Sanitizer | |||
Three compartment sink -meat department-not set up | 300 | Interion Grade A Sanitizer | |||
Three compartment sink -produce department-not set up | 300 | Interion Grade A Sanitizer | |||
Automatic Dish machine | 161.1 |
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 | Several of the vegetable chopper was observed to have excessive amount of dried food on the blades. | Facility removed these chopper blades to the three-compartment sink area for washing, rinsing and sanitizing. | Priority (P) | 2 |
16,17,18 cooking, reheating, cooling | in | 0 | |||
16,17,18 18 Cooling time and temperature | in | 0 | |||
16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. | out | Three metal pot of soup with a preparation date of 29 May 2024 was observed to have internal temperature of 47-51 degrees. These pots of soups were observed in the food service walk in cold holding unit. | Person in charge voluntary discard the foods referenced in the violation in the trash during the inspection. | Priority (P) | 1 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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