| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/05/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| coolers | 32-37 |
| freezers | -0 |
| Description | Temperature | State Of Food |
|---|---|---|
| meat loaf | 165.7 | |
| chicken | 197 | |
| rotisserie chicken | 171-180 | |
| chicken tenders | 171 | |
| beef and potatoes | 159 | |
| pork chops | 137 | |
| Brussell sprouts | 168 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| deli/bakery ware wash | q san | ||||
| produce ware wash | q san | ||||
| meat ware wash | q san | ||||
| seafood ware wash | q san |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 19 Hot holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods | out | Internal temperature of eggs, hashbrowns and sausage were 125 degrees, 124 degrees | Product was discarded , and Management stated this would be given immediate attention the method the food was displayed is unit was part of problem. Food required to be 135 degrees or above | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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