| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/19/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Kitchen Prep Table | 34 |
| Kitchen Dough Refrigerator | not in use |
| Walk In Cooler | 36 |
| Walk In Freezer | 10 |
| Description | Temperature | State Of Food |
|---|---|---|
| Pizza | 136 | |
| Bacon | 38 | |
| Sausage Crumbles | 38 | |
| Sliced Mushrooms | 33 | |
| Cajun Boiled Peanuts | 140 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 150 | Para BC 100 | 77 |
| 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 | Sanitizer concentration in three compartment sink observed not to reach the required concentration of 200ppm per manufacturer's instructions on label. Sanitizer concentration observed to reach 150ppm with inspector test strips and two different firm test strips. PIC replaced sanitizer in three compartment sink and sanitizer concentration observed to still only reach 150ppm with inspector and firm test strips. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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