| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/03/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Cold holding @ deli meat display case | 31 |
| Cold holding @ deli meat overflow | 35 |
| Cold holding @ makeshift | 40.6 |
| Walk in freezer @ food service | -11 |
| Walk in Cold holding unit @ food service | 28 |
| Walk in cold holding unit @ produce | 38 |
| Walk in cold holding unit @ meat | 32 |
| Walk in cold holding unit @ dairy | 38 |
| Walk in freezer @ grocery | -6 |
| Description | Temperature | State Of Food |
|---|---|---|
| sliced tomatoes @ food service | 38 | |
| chicken salad @ deli case food service | 38 | |
| mac salad @ deli case food service | 38 | |
| cole salw @ deli case food service | 37 | |
| BBQ pulled pork @ hot holding | 169 | |
| beans @ hot holding | 160 | |
| bone in chicken @ hot holding | 163 | |
| chicken tenders @ hot holding | 136 | |
| whole chicken @ walk in cold holding unit | 40 | |
| pulled chicken @ walk in cold holding unit | 40 | |
| cole slaw @ walk in cold holding food service | 37 | |
| hamburger @ cooking | 176 | |
| leafy greens @ makeshift | 40 | |
| broccoli @ hot holding | 144 | |
| ground beef @ hot holding | 164 | |
| bone in chicken @ cooking | 178 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Three compartment sink@ food service | 200 | Q San 10 | |||
| Three compartment sink @ produce | Q San 10 | ||||
| Three compartment sink @ seafood | Q San 10 | ||||
| Three compartment sink @ meat | 200 | Q San 10 | |||
| Automatic Dish Machine @ food service | 160.1 |
| 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 | Baked chicken at the hot holding bar had an internal temperature of 129-131 degrees F. | Person in charge voluntary removed the baked chicken and discarded during the inspection. | Priority (P) | 1 |
| 35,36 Pests & contamination | in | 0 | |||
| 35,36 35 Insects, rodents, and animals not present | in | 0 | |||
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. | out | Excessive amount of flies were observed in the food service preparation area while open foods were present. | Priority Foundation (PF) | 0 | |
| 35,36 36 Contamination prevented during food preparation, storage or display | in | 0 | |||
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice | out | Excessive amount of ice build up was observed on package and boxed foods in the standing food service freezer. | Core (C) | 1 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 8 | 92 | 92 | |||||||||||||||||||||||||
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