Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
---|---|---|---|---|---|---|
08/21/2024 | High Risk Food Retail | Yes | Yes |
Description | Temperature |
---|---|
prep cooler | 38 |
display case | 34 |
upright cooler | 34 |
upright freezer | -7 |
walk in cooler | 38 |
walk in freezer | -9 |
pizza prep | 35 |
Description | Temperature | State Of Food |
---|---|---|
chicken salad | 42 | |
sliced tomato | 38 | |
sliced onion | 38 | |
hot dog | 39 | |
cheese steak meat | 190 | |
diced green pepper | 39 | |
sausage crumbles | 40 |
Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
---|---|---|---|---|---|
auto dish machine | 100 | Keystone | |||
ware wash sink | 200 | Steramine | |||
sanitizer bucket | 300 | Steramine |
Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
---|---|---|---|---|---|
19,20 safe temperature holding | in | 0 | |||
19,20 19 Hot holding temperature | in | 0 | |||
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Cooked sausage patties observed to be held from 103.4 F to 107.8 F. Temperatures were checked using TDA digital probe thermometer. | PIC discarded sausage patties during inspection. | Priority (P) | 0 |
Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|