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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