| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 07/15/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| Salad cooler | 34 |
| Prep Line Cooler | 39 |
| Ground Beef Cooler | 40 |
| Walk-In Cooler | 36 |
| Walk-In Freezer | 5 |
| Description | Temperature | State Of Food |
|---|---|---|
| Sausage Patties | 167 | |
| Chili | 157 | |
| Frosty Soft Serve | 31 | |
| Crispy Chicken Breast | 176 | |
| Eggs | 157 | |
| Sausage Patties | 187 | |
| Shredded Cheese | 42 | |
| Raw Ground Beef Patties | 38 | |
| Potato wedges | 167 | |
| Eggs | 171 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 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 | Sliced cheese, ghost pepper cheese, blue cheese, asiago cheese, Mayonnaise, Ranch sauce, ghost pepper sauce, and tarter sauce internally checked with a TDA probe thermometer were observed to be between 45*F and 56*F. Out of the safe temperature range of 41*F and below. | Management discarded product during inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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