| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/09/2024 | High Risk Food Retail | No | Yes |
| Description | Temperature |
|---|---|
| retail freezer | -12 |
| upright cooler | 39 |
| Prep cooler | 40 |
| upright freezer | -2 |
| chest freezer | -10 |
| walk in freezer | 5 |
| walk in cooler | 33 |
| sandwich cooler | 38 |
| Description | Temperature | State Of Food |
|---|---|---|
| scrambled egg | 147 | |
| slice breakfast pizza | 143 | |
| gravy | 144 | |
| sausage crumble | 40 | |
| hamburger crumble | 41 | |
| mashed potatoes | 41 | |
| mac and cheese | 42 | |
| brown gravy | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| ware wash sink | Steramine |
| 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 following items were observed to be held above 41 F in the prep cooler. Sliced green pepper at 48.6 F, sliced onion at 46.7 F, and sliced American cheese at 50.4 F. All temperatures were verified with TDA digital probe thermometer. | PIC discarded all listed food items during inspection. | Priority (P) | 0 |
| 53 Ventilation, lighting, and designated areas used | in | 0 | |||
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. | out | Lights above ware wash sink observed not to be shielded. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
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