| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/16/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Prep Table | 36 |
| Retail reach in cooler with Milk | 38 |
| Retail WIC/RIC | 37 |
| Retail area reach in cooler with sandwhich | 33 |
| Deli area additional storage cooler | 40 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Onions | 41 | |
| Sliced tomatoes | 38 | |
| Ham slices | 39 | |
| Cole slaw | 37 | |
| Hamburger Patty | 156 | |
| Hot Dog | 137 | |
| Pulled Pork | 153 | |
| Chili | 103 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3-Compartment Sink | 300 | Member's Mark Sanitizer |
| 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 | Observed chili in crockpot at 103F. | Discarded | Priority (P) | 0 |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary | out | Observed walk in cooler with dust build up on ceiling | Core (C) | 0 | |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. | out | Observed mop not hung up to dry, stored in bucket | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 6 | 94 | 94 | |||||||||||||||||||||||||
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