| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/25/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Walk in cooler | 25 |
| Walk in freezer | -11 |
| Full service hotcase | 160-207 |
| 3 shelf hot holding unit | 149-168 |
| Retail open air reach in cooler | 28 |
| Ice cream novelty freezer | -6 |
| Beer cave | 25 |
| Retail walk in cooler | 29 |
| Description | Temperature | State Of Food |
|---|---|---|
| Fried chicken tender | 145 | |
| Breakfast pizza | 150 | |
| Prepackaged hard boiled egg | 29 | |
| Hot dog | 138 | |
| Cheesy pepperjack Tornado | 143 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 22 Time as a Public Health control | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)9(iii) Time as a Public Health control- 6 hours (cannot exceed 70F) | out | Observed no time marking for batter mix used for raw chicken tenders. | Hold normally normally marked on a clipboard | Priority (P) | 0 |
| 46 Non-food contact surfaces clean | in | 0 | |||
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. | out | *Observed dust build up on vents above cooking station **Observed dried white organic matter soiling areas underneath shelving where gallons of milk are stored in the retail walk in cooler | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 5 | 95 | 95 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||