| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/14/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| front warmer | 150 |
| stainless cooler kitchen | 38 |
| stainless freezer kitchen | 8 |
| retail walk in cooler | 38 |
| retail prepackaged sandwich cooler | 40 |
| stainless freezer in storage room | 8 |
| auto sham warmer | 140 |
| Description | Temperature | State Of Food |
|---|---|---|
| bone in chicken just out of fryer | 187 | |
| prebreaded chicken strips | 145 | |
| burrito | 140 | |
| crispito | 140 | |
| cream potatoes | 136 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay sink with drainarea | 200 | sani t 10 | 92 |
| 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 | Container used at warmer area used to store tongs has crusty organic buildup inside areas of container. | Priority Foundation (PF) | 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 | kitchen- floor around equipment grease spillage, layer of grease buildup on outside of equipment, storage room door black buildup, walk in cooler spillage and trash/dried spillage on floor at raw chicken storage area. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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