| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/26/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Kitchen Hot Hold Cabinet | X not in use and being removed |
| Kitchen Freezer | 3F |
| Kitchen Walk-in Cooler | 32F |
| Kitchen Prep Table | X not in use and being removed |
| Retail Walk-in Cooler | 37F |
| Retail Dairy Cooler | 34F |
| Condiment Cooler | x not in use and being removed |
| Back storage chest freezer | -3F |
| Retail Novelty Ice Cream Freezer | -12F |
| Retail TCS Sandwich Hot Box | X not in use and being removed |
| Retail TCS Hot Box | 159F |
| 1 Door Pizza Freezer | -21F |
| Steam Table for gravy | X not in use and being removed |
| Prep Drawer | x not in use and being removed |
| Description | Temperature | State Of Food |
|---|---|---|
| Chicken and Biscuits (Shell Station) | 166F | |
| Steak and Biscuits (Shell Station) | 155F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 200 | QA Sanitizer | |||
| Sanitizer Bucket | 200 | QA Sanitizer | |||
| Commercial Dishwasher | 50 | Chlorine |
| 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 | I observed heavy blackish mold set up at the bottom of kitchen ice machine shield. **I observed reddish organic matter at the bottom of beverage ice chute on beverage station. **I observed blackish food residue set up inside of the coffee dispenser spigot. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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