| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/13/2024 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Deli Prep Cooler | 40 F |
| Walk in Cooler | 36 F |
| Deli Prep Cooler 2 | 40 F |
| Stand up Freezer | 4 Hamub |
| Description | Temperature | State Of Food |
|---|---|---|
| Hamburger | 135 F | |
| Hot dogs | 136 F | |
| Chili | 167 F | |
| Bologna | 40 F | |
| Ham | 40 F | |
| Diced onions | 40 F | |
| Coleslaw | 40 F | |
| Sliced Tomatoes | 40 F | |
| Chicken Biscuit | 137 F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment Sink | Bleach | Not set up |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 21,22 Date & Time for food safety | in | 0 | |||
| 21,22 21 Date Marking and Disposition | in | 0 | |||
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... | out | Observed opened BBQ in deli prep cooler with no date mark at time of inspection. | PIC dated at time of inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
|
||||||||||||||||||||||||||||