Inspection

Food Safety Retail Inspection

Inspection details


Inspection Date Inspection Type In Person/Virtual Establishment Type Risk Type Permit posted Previous inspection available
05/08/2023 High Risk Food Retail Yes Yes

Equipment Temperatures


Description Temperature
Prep cooler 1 53
Prep cooler 2 38
Walk in cooler 1 34
Walk in cooler 2 35
Grab n go cooler 45
Novelty chest 1 -2
Novelty chest 2 -2
Dip n dots chest -25

Food Temperatures


Description Temperature State Of Food
Sliced pepperoni 53
Shredded cheese 42
Canadian bacon 51
Sliced mushrooms 53
Mini Pizza 1 178
Mini Pizza 2 189
Breakfast sandwich 146
Ham and cheese sandwich 51
Turkey and cheese sandwich 52
Orange juice - keep refrigerated 48
Pink lemonade - keep refrigerated 51
Salad 53
Cheese stick 47
Cut Fruit cup 52
Cut Veggie cup 49
Bottled Smoothie - keep refrigerated 48

Warewashing Information


Machine Name ppm Sanitizer Name Sanitizer Type Temperature
3 compartment sink 300

Violations


Violation Status Observations Corrective Actions Violation Category Repeat
08 Adequate handwashing sinks properly supplied and accessible in 0
08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds out Observed hot water tap was not working in men's restroom. Highest temperature reached after running for one minute was 65 degrees F when temperature was taken with inspector's probe thermometer. PIC voluntarily looked at water tap and noticed someone had turned off the hot water valve at the sink. PIC voluntarily turned the hot water valve back on. Priority Foundation (PF) 0
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 temperature controlled pizza toppings at prep cooler 1 were being held above 41 degrees F when temperature was taken with inspector's probe thermometer. Observed multiple grab n go items being held above 41 degrees F when temperature was taken with inspector's probe thermometer. See comments. PIC voluntarily disposed of all grab n go items that were above 41 degrees F. Pizza toppings had been prepared less than 3 hours prior to inspection, so PIC voluntarily moved those items to a different cooler to bring the temperature down. Priority (P) 0
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 no date marking system in place for opened jars of pickles and pepperoncini peppers in prep cooler 1. Observed no date marking in place for items thawed for retail sale (Tai Pei frozen dinners) Priority (P) 0
30,31 Food temp controls in 0
30,31 30 Proper cooling methods, adequate equipment for temperature control in 0
30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen out Observed items in grab n go cooler (Tai Pei frozen dinners) not kept hard frozen, when packaging states "Keep Frozen" Core (C) 0
Total Score Violation Score Inspection Score Inspection %
100 16 84 84
Violation Category Total Count Violation Count Inspection Count Inspection %
69 0 69 100
Core (C) 45 1 44 97
Priority (P) 49 2 47 95
Priority Foundation (PF) 39 1 38 97