| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 10/09/2024 | High Risk Food Retail | Yes | Yes |
| Description | Temperature |
|---|---|
| Deli Walk in Cooler | 37 |
| Fresh Meat Walk in Cooler | 36 |
| Produce walk in cooler | 42 |
| All retail reach in Coolers below 41 | |
| All reach in retail freezers -3 to 4 |
| Description | Temperature | State Of Food |
|---|---|---|
| Deli sliced ham | 38 | |
| Deli sliced Turkey | 38 | |
| Breakfast Tater Keg | 145 | |
| Macaroni and Cheese reheat | 201 | |
| Rotisserie Chicken cold case | 38 |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 bay | Kay | ||||
| Auto | 163 |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 14 Food contact surfaces; clean and sanitized | in | 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 | The mechanical dishwasher observed to reach a temperature of 163 degrees during the final rinse cycle, should reach a temperature of 180 degrees or higher, Hot water not sufficient for sanitizer obtaining required temperature. | Work order placed for repair during the inspection. | Priority (P) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 4 | 96 | 96 | |||||||||||||||||||||||||
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