Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
08/29/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
walk in cooler deli | 33 |
walk in freezer deli/bakery | -7 |
deli meat case | 28 |
walk in cooler produce | 36 |
walk in cooler meat | 34 |
walk in freezer meat | -1 |
walk in cooler dairy | 34 |
walk in freezer | -1 |
walk in cooler ODP | 30 |
walk in freezer ODP | -16 |
Description | Temperature | State Of Food |
---|---|---|
popcorn chicken | 141 | |
corn dog | 158 | |
ham chub | 30 | |
bologna chub | 29 | |
rotisserie chicken | 172 | |
rotisserie chicken | 28 | |
8 piece fried chicken | 32 | |
b/in chicken wing | 151 | |
boneless chicken wing | 149 | |
chicken tender | 167 | |
corn | 172 | |
mac & cheese | 148 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
ware wash sink deli | Kay Quat 2 | ||||
ware wash sink bakery | 200 | Kay Quat 2 | |||
ware wash sink produce | Kay Quat 2 | ||||
ware wash sink meat | Kay Quat 2 |
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 | Auto dish machine observed to have an internal temperature of 151.4 F. Internal temperature must reach 160 F. Temperature verified with TDA digital probe thermometer. | PIC Submitted a Work Order During Inspection and will be using Quaternary sanitizer in the ware wash sink to sanitize clean equipment and utensils. | Priority (P) | 2 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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