| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/17/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Novelty Freezer | -19 |
| Grab N Go Cooler | 34 |
| Hot Case | 148 |
| Prep Cooler | 40 |
| Kitchen Warmer | 153 |
| Kitchen Walk-in Cooler | 39 |
| Retail Walk-in Cooler | 36 |
| Retail Dairy Creamer | 38 |
| Pizza Warmer | 134 |
| Walk-in Freezer | 12 |
| Description | Temperature | State Of Food |
|---|---|---|
| Hamburger Patties | 156 | |
| Sliced Tomatoes | 40 | |
| Sliced Pickles | 38 | |
| Sliced Onions | 43 | |
| Sliced Pepperoni | 41 | |
| Sliced Banana Peppers | 38 | |
| Sausage | 133 | |
| Chicken Tenders | 148 | |
| Pizza Stick | 160 | |
| Barbecue | 136 | |
| Pizza Slices | 120/121 | |
| Philly Cheese Steak | 125 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | Steramine | |||
| Bucket 1 | Below 200 | Steramine | |||
| Bucket 2 | Below 200 | Steramine |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Observed two buckets of steramine sanitizer solution that when tested were both below manufacturer's recommended 200-400ppm. | PIC voluntarily emptied the buckets. | Priority (P) | 0 |
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Observed pizza slices and philly cheese steaks that when the temperature was taken with inspector's probe thermometer ranged from 120F-125F which is below the minimum required temperature of 135F for hot holding. | PIC voluntarily discarded all out of temperature product. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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