| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/14/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Display Case | 27 |
| Make Unit | 29 |
| WIF | -4 |
| WIC | 34 |
| Description | Temperature | State Of Food |
|---|---|---|
| Crab Sticks | 34 | |
| Sliced Carrots | 34 | |
| Sliced Cucumebers | 35 | |
| Salmon | 29 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Triple Sink | 300 | Q-San 10 | 81 |
| 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 sliced carrots and sliced cucumbers with no date marking in make unit. PIC stated he cut the vegetables the day before. | PIC put date marking stickers on cut vegetables. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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