| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/01/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| prep cooler | 37 |
| walk in kitchen cooler | 36 |
| walk in kitchen freezer | 5 |
| chest freezers | 3,6 |
| retail prepackaged salad cooler | 39 |
| retail walk in cooler | 36 |
| retail freezer | 0 |
| Description | Temperature | State Of Food |
|---|---|---|
| pizza slice | 140 | |
| pizza slice | 145 | |
| chicken tenders | 150 | |
| hamburger patty | 140 | |
| potatoes | 145 | |
| crispito | 165 | |
| corndog | 158 | |
| okra | 140 | |
| rotel chicken | 166 | |
| sausage patties | 90 | |
| green beans cool down yesterday in walk in cooler | 40 | |
| sweet potatoes cool down yesterday in walk in cooler | 42 | |
| chicken cool down yesterday in walk in cooler | 39 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sinks with drain area | 200 | sani t 10 | 75 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 08 Adequate handwashing sinks properly supplied and accessible | in | 0 | |||
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times | out | kitchen- hand sink blocked with case cabbage seating in front of hand sink making hand sink unable to get to wash hands. | Moved case of cabbage which unblocked hand sink accessibility. | Priority Foundation (PF) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | kitchen- shelf under prep table black organic buildup. | Core (C) | 0 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Walls behind cooking equipment grease/brown organic buildup. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 7 | 93 | 93 | |||||||||||||||||||||||||
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