Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/15/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Hot Holding Table (Two Levels) 153 (Upper Level), 140 (Lower Level)
Kitchen Refrigerator 33
Kitchen Freezer 4
Retail Beverage Cooler 35
Retail Freezer -6
Novelty Freezer -22
Walk in Cooler 49

Food Temperatures


Description Temperature State Of Food
Fried Chicken 151
Fish Fillet 141
Chicken Wings 35
Cooked Wings 37
Orange Juice 37
Chicken Wings 52
Chicken Thighs 51

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Compartment Sink Quat-Tabs

Violations


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 The walk in cooler was scanned with an infrared surface thermometer at 49 degrees. Foods inside this cooler were probed with a state issued and calibrated thermometer with chicken wings at 52 degrees and chicken thighs at 51 degrees. A hold order was issued for all temperature controlled for safety foods in this cooler. Priority (P) 0
24,25 Chemical hazards in 0
24,25 25 Chemicals identified, stored, and used in 0
24,25 0080-04-09-.07(1) Chemicals shall have identifying Information out A clear spray bottle with approximately 12 ounces of green liquid inside was observed hanging from a rack above the 3 compartment sink with no labeling. Chemicals must always have identifying information on the container. Priority Foundation (PF) 0
40,41 Utensils in 0
40,41 41 Utensils, equipment, and linens; stored, dried, and handled in 0
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food out A cutting board was observed stored on the faucet of the 3 compartment sink. This presented a contamination risk for the cutting board. Clean and sanitized utensils and equipment should be stored away from potential sources of contamination. Core (C) 0
44,45 Utensils and equipment in 0
44,45 45 Warewashing facilities installed, maintained, and used; test strips in 0
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. out No test strips were available to check sanitizer concentration. This firm is using Quat-Tabs as sanitizer and needs QUATERNARY AMMONIUM test strips for this chemical. The firm has 4 bottles of chlorine test strips which will not measure quaternary ammonium. Priority Foundation (PF) 0
50 Toilet facilities; constructed, supplied, cleaned in 0
50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. out The trash can in the unisex restroom did not have a lid or cover. It appears that this was once a covered trash can and the lid has broken off. Needs a second small covered trash in the restroom. Core (C) 0
53 Ventilation, lighting, and designated areas used in 0
53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored out Keys, a pack of cigarettes, and a grocery bag with a set of clothes in it were observed stored on the pizza oven. Personal items should always be stored separately from food and equipment to prevent contamination. Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 3 42 93
Priority (P) 49 1 48 97
Priority Foundation (PF) 39 2 37 94