| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 09/23/2024 | High Risk Food Retail | No | No |
| Description | Temperature |
|---|---|
| Lowboys | 38, 35 |
| WIC | 32 |
| Retail Case | 42 |
| Description | Temperature | State Of Food |
|---|---|---|
| Diced Chicken | 42 | |
| Bacon | 43 | |
| Hamburger | 37 | |
| Sliced Cucumber | 36 | |
| Pepperoni | 41 | |
| White Sauce | 43 | |
| Red Onion | 43 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| Red Bucket | >150 | Kay Quat II | 63 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 0 | |||
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. | out | Observed red and green dried encrusted matter on food chopper under prep table. | Priority Foundation (PF) | 0 | |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions | out | Observed sanitizer in red bucket to be under 150 PPM at pizza make station. Tested bucket with firms and inspectors test strips | PIC emptied bucket and remade sanitizer | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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