Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
07/29/2024 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Walk in cold holding unit 43
TCS cold holding case @ retail 35
TCS closed door retail cold holding case 34

Food Temperatures


Description Temperature State Of Food
Cut watermelon 42
Cut Honey dew melon 44
Cut cantaloupe 43

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 Bay Sink Not set up Kay Quat II

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
14 Food contact surfaces; clean and sanitized in 0
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature out Observed vegetable slicer stored clean on the sanitizing side drying board of the 3 bay sink to have a build-up of food residue and debris on the blades. Priority (P) 0
44,45 Utensils and equipment in 0
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used in 0
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable out Small green cutting boards in the food preparation area were observed to be heavily scored and not easily cleanable.. Priority (P) 2
Total Score Violation Score Inspection Score Inspection %
100 6 94 94
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 0 45 100
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 0 39 100