| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/22/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Retail TCS Egg Cooler | 35F |
| Walk-in Freezer | -3F |
| Kitchen Prep Table Cooler | 36F |
| Kitchen Prep Cooler | 39F |
| Walk-in Cooler | 29F |
| Retail Ice Cream Freezer | -1F |
| F'Real Shake Cooler | 2F |
| Retail Novelty Ice Cream Freezer | 4F |
| Creamery Well | 37F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage and Biscuit x 2 | 135 to 136F | |
| Hot Dog x 2 | 155F | |
| Smokey Cheddar Dog x 3 | 145F | |
| Tornadoes x 2 | 163F | |
| Nacho Cheese | 140F | |
| Chili | x not in use during inspection | |
| Jalapenos | 39F | |
| Sauerkraut | 35F | |
| Black Olives | 37F | |
| Sliced Tomatoes | 38F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink Basin | 350 | SK2 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 01 PIC present, Knowledgeable, Duties | in | 0 | |||
| 01 0080-04-09-.02(1)(a) Designated person in charge present | out | Observed that PICs could not speak to Hot/Cold Holding temperatures, Thermometer calibration, Sanitizer testing, and date marking. | Priority Foundation (PF) | 0 | |
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure | out | Observed no written process for TCS hot foods kept in retail hot boxes. PIC stated that they have new management and will need to create a new log. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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