Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
08/12/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
Sandwich Make Unit | 39 |
3 Door Prep RIC | 39 |
1 Door Prep RIC | 29 |
Lowboys | 31 |
WIC | 35 |
Open Air Milk Retail RIC | 38 |
Grab N Go Cooler | 58 |
Creamer Well | 39 |
F'Real Freezer | 9 |
Hotbox | 159 |
Beer WIC | 25 |
Frozen Meal RIF | 0 |
Novelty Ice Cream RIF | 7, -3 |
WIF | -3 |
Description | Temperature | State Of Food |
---|---|---|
Burger Patty | 39 | |
Roast Beef Sliced | 39 | |
Chicken Salad Sandwich | 52 | |
Diced Onions | 47 | |
Hard Boiled Eggs | 50 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
Red Sanitizer Bucket | >50 | Signet | 70 | ||
Triple Sink | 400 | Signet | 400 |
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 | Observed black and pink organic matter on ice chutes on retail sales floor. | Priority Foundation (PF) | 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 red sanitizer bucket in food prep are with a PPM of under 50. | Kitchen employee emptied bucket. | Priority (P) | 0 |
19,20 safe temperature holding | in | 0 | |||
19,20 20 Cold holding temperature | in | 0 | |||
19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed multiple items in grab n go cooler with internal temperature ranging from 50-52 degrees F when taken with inspector probe thermometer. | PIC removed all items from grab n go cooler and discarded. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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