| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/19/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cheese Service Cooler | 40 |
| Meat Service Coolers (3) | 39, 35, 38 |
| Raw Meat Prep Room | 47 |
| Walk in Cooler | 33 |
| 1 Door Freezer | 4 |
| Drying Aging Walk in Cooler | 39 |
| Retail Freezer | 2 |
| Retail Cooler | 39 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cheddar Cheese | 40 | |
| Sausage | 38 | |
| Elk Ribeye | 37 | |
| Foie Gras | 39 | |
| Ground Beef | 31 | |
| Tomahawk Steak | 40 | |
| House Made Ranch Dressing | 41 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | 3rd Sink QA Sanitizer | ||||
| Commercial Dishwasher | Hot Water |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 26 Variance obtained; Specialized Processes | in | 0 | |||
| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... | out | Firm practices 3 specialized food processes. Reduced oxygen packaging, sous-vide/cook-chill, and rendering meat non-TCS through dehydration. No variance letters were available in the firm for these processes. The firm has a HACCP plan in place for reduced oxygen packaging and for sous-vide/cook-chill processes. The HACCP plans for these two processes are being followed and log books are being maintained for both processes. | Priority (P) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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