| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/10/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Prep Cooler | 37 |
| Standing Freezer @ food service | 5 |
| Standing Freezer 2 Door @ retail TCS foods | 4 |
| Walk in Cooler with TCS/food service | 37 |
| Walk in Cooler with Retail/milk | 39 |
| Standing Freezer #2 @ retail TCS foods | 15 |
| Description | Temperature | State Of Food |
|---|---|---|
| Soft Serve | 38 | |
| Hot Dogs | 176 | |
| Hamburgers | 181 | |
| Sliced Tomatoes | 38 | |
| Lettuce | 42 | |
| Sliced Cheese | 41 | |
| Hot Dogs | 39 | |
| Sliced Deli Ham | 38 | |
| Bologna | 39 | |
| Sliced Deli Turkey | 41 | |
| Chili | 162 | |
| Boiled Peanuts | 141 | |
| Cajun Peanuts | 137 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Bay Sink | Not Set Up | Member's Mark |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 13 Food separated and protected | in | 0 | |||
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times | out | Observed Raw Ham stored over ready to Hot Dogs and Deli meats stored in the Prep cooler in the food service area. | Management moved Raw product to the bottom shelf of the prep cooler and fully cooked to the top shelf during inspection. | Priority (P) | 0 |
| 47,48,49 Plumbing | in | 0 | |||
| 47,48,49 47 Hot and cold water available | in | 0 | |||
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks | out | There was no hot water available in the unisex restroom. | Priority Foundation (PF) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 9 | 91 | 91 | |||||||||||||||||||||||||
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