| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 08/13/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Under Counter Prep Cooler #1 | 34* F |
| Under Counter Prep Cooler #2 | 36* F |
| Walk In Cooler | 34* F |
| Walk In Freezer | -20* F |
| Walk In Cooler Dairy | 34* F |
| Retail Grab N Go | 32* F |
| Retail Reach In Freezer | -6* F |
| Retail Ice Cream Freezer | -15* F |
| Description | Temperature | State Of Food |
|---|---|---|
| Sliced Ham | 39* F | |
| Sliced Turkey | 40* F | |
| Grilled Chicken Strips | 38* F | |
| Mild Pizza Sausage | 38* F | |
| Shredded Cheese | 39* F | |
| Cheddar Cheese Sauce | 38* F | |
| Breakfast Bacon Pizza | 160* F | |
| Breakfast Burrito | 190* F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three Compartment Sink | 200 | Super San | Ambient |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed dry food debris on the vegetable chopper blades. | PIC recleaned (WRS) the vegetable chopper at the time of inspection. | Priority Foundation (PF) | 0 |
| 44,45 Utensils and equipment | in | 0 | |||
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used | in | 0 | |||
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable | out | Observed deep cuts on the pizza cutting boards at the time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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