Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/09/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep Cooler 39
Pre Packaged Sandwich Cooler 45
Walk In Cooler 38

Food Temperatures


Description Temperature State Of Food
Sliced tomatoes 37
Footlong Hot Dogs 153
Tornados 156
BBQ Sandwich 37
Granddaddy Sandwich 43
Chicken patty 205
Hamburger patty 196
Hot Dogs 148
Hamburger patty 36
BBQ Pork 36

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay Sink Not set up Bleach

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
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 13 Corndogs and 2 BBQ sandwiches internally checked with a TDA probe thermometer were observed to be between 118*F and 129*F out of the safe temperature range of 135*F or above. Management discarded product during inspection. Priority (P) 0
21,22 Date & Time for food safety in 0
21,22 21 Date Marking and Disposition in 0
21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... out Hot dogs, hamburger patties, and BBQ Pork stored in the prep cooler were observed to have a discard date of 7/31/24 over the 6 days beyond the day of creation. Hot dogs stored in the walk-in cooler was observed to have a discard date of 8/5/24 over the 6 days beyond the day of creation. Chili stored in the walk in cooler was observed to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products. Inspector educated food service employees on date marking regulations, and emailed a copy of Date Marking literature with guidelines and directions for date marking. Priority (P) 0
51,52 Facilities in 0
51,52 51 Garbage and refuse properly disposed; facilities maintained in 0
51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. out Outside dumpster was observed to have missing lid. not closed and inaccessible to pests. Core (C) 0
51,52 52 Physical facilities installed, maintained, clean in 0
51,52 0080-04-09-.06(5)(a) Maintained in good repair out Observed the 3-bay sink to be leaking from the underside of the wash basin at time of inspection. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 10 90 90
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 2 43 95
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100