| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/03/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Cut Room | 46 |
| WIC | 38 |
| Retail RIC | 35, 36 |
| Openair Bunker | 40, 45 |
| Description | Temperature | State Of Food |
|---|---|---|
| Cut Watermelon | 57 | |
| Cut Honeydew | 46 | |
| Cut Watermelon | 46-51 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 200 | Kay Quat II |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | Observed Multiple cut watermelon Packages with internal temperature ranges from 46-51 degrees when taken with inspector probe thermometer. Items were in open air bunkers on retail sales floor. | PIC discarded all out of temperature items | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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