| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 06/13/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| coolers | 34-37 |
| freezers | -0 |
| Description | Temperature | State Of Food |
|---|---|---|
| gravy | 172 | |
| egg in biscuit | 140 | |
| sausage | 137 | |
| breaded chicken pattie | 192 | |
| Potatoe wedges | 198 | |
| tomatoes in prep cooler | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash | Clorox | ||||
| ware wash | Sterimine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Old water underneath sandwich prep cutting board and old buildup on tomatoe dicer | This was cleaned and sanitized during inspection | Priority Foundation (PF) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips | in | 0 | |||
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. | out | Sanitizer test strips required for Clorox ( Chlorine ) and Sterimine ( Quat) | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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